Easy Mexican Crock Pot Shoulder Pork Roast

A crock pot full of slow cooked mexican pork shoulder roast with seasonings on top.

Easy Mexican Crock Pot Shoulder Pork Roast

This Mexican pork shoulder roast in the crock pot is all about simplicity. With just five ingredients, you toss everything in, let it cook, and you've got a flavorful, no-fuss meal perfect for busy nights.

Prep Time20

Cook Time8

Course: Main Course

Cuisine: Mexican

Keyword: pork shoulder roast

Servings:

Calories: 188kcal

Author: Alicia Pyle

Equipment

Slow Cooker

Ingredients

3-4 lb pork shoulder (pork butt) , skinless, boneless
1 tablespoon olive oil for coating pan / searing
1 medium onion, diced
4 ounce can chopped green chiles mild
2 cups chicken broth

Spice Blend

2 teaspoons salt
1/2 teaspoon black pepper
2 teaspoon cumin
1 teaspoon chili powder
2 teaspoon dried oregano
1 teaspoon garlic powder

Instructions

In a small bowl, blend all the spices together. Pat the pork shoulder roast dry and then rub half of the spice blend all over the meat.
Get a cast iron skillet or heavy bottom pan heating over medium heat. Add a tablespoon of olive oil and let it heat up until shimmering. Sear the pork roast on all sides for 3-5 minutes each or until it forms a nice brown crust.
Transfer the seared pork to a slow cooker and sprinkle the remaining spices over the top of the meat. Add in the diced onions, green chiles, and chicken broth.
Cover with a lid and cook on low for 8 hours or on high for 4-5 hours or until the meat is fall-apart tender. Remove the pork from the slow cooker and shred with a fork.

Notes

For Crock Pot Carnitas: To adapt these into Carnitas, swap out the chicken broth for 1 cup of orange juice and add a diced and seeded jalapeno. Once the meat is fall-apart tender, shred the pork, then pan-fry it in hot oil until nice, crispy golden bits appear. Then, drizzle on some of the juices from the slow cooker and serve.

*Nutrition Disclaimer

Nutrition