Slow Cooker Mexican Pulled Pork

Pulled Pork Tortillas

Diana Rattray. The Spruce Eats, 2004.

Prep: 20 mins
Cook: 9 hrs
Total: 9 hrs 20 mins
Servings: 10 servings
Nutrition Facts (per serving)
711 Calories
21g Fat
82g Carbs
46g Protein
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Nutrition Facts
Servings: 10
Amount per serving
Calories 711
% Daily Value*
Total Fat 21g 27%
Saturated Fat 6g 29%
Cholesterol 109mg 36%
Sodium 1357mg 59%
Total Carbohydrate 82g 30%
Dietary Fiber 5g 18%
Total Sugars 21g
Protein 46g
Vitamin C 29mg 145%
Calcium 85mg 7%
Iron 5mg 29%
Potassium 869mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This perfectly seasoned pulled pork makes a fabulous filling for warm flour tortillas. Mexican style seasonings along with the salsa, barbecue sauce, and bell peppers make this slow cooker pulled pork an unforgettable treat. The recipe calls for a pork loin, but feel free to use pork butt or shoulder. 


  • 2 1/2 to 3 pounds boneless pork loin

  • 1 medium onion, thinly sliced

  • 2 cups store-bought or homemade barbecue sauce

  • 1/2 cup salsa

  • 2 tablespoons chili powder

  • 1 teaspoon ground cumin

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon oregano

  • 1/4 teaspoon freshly ground black pepper

  • 1/8 teaspoon ground red pepper, or to taste

  • 1/2 teaspoon salt

  • 1 small green bell pepper, cut into strips

  • 1 small red bell pepper, cut into strips

  • 1 tablespoon vegetable oil

  • 10 (8- to 10-inch) flour tortillas

Steps to Make It

  1. Remove excess fat from pork. Place pork in 3 1/2- 6-quart slow cooker; arrange onion on top. Mix barbecue sauce, salsa, herbs, and spices; pour over pork.

  2. Cover and cook on low heat 8 to 10 hours or until pork is very tender.

  3. Remove pork; place on large plate. Use 2 forks to pull pork into shreds.

  4. Pour sauce into a large bowl; stir in pork.

  5. Sauté pepper strips in a skillet in about 1 tablespoon of vegetable oil

  6. Spoon filling onto tortillas; top with a few pepper strips, and roll up.

    Tips and Variations

    • This recipe also works with a traditional pork shoulder or butt.
    • For some extra heat, add a few tablespoons of minced fresh jalapeno peppers or another kind of hot chile pepper. Or add some crushed red pepper flakes.
    • Top the tortillas with a simple red or green cabbage slaw and chipotle mayonnaise or Sriracha mayonnaise.
    • Add a can of drained black beans or pinto beans to the pork about an hour before the pork is ready. Or serve the pork with refried beans.