How to make slow cooker Mexican pulled pork - Molli Oaxaca marinade

pork shoulder

🥗Healthier: lean pork cuts

💰Cheaper: pork butt

Lean cuts are lower in fat, while pork butt is often more affordable.

orange juice

🥗Healthier: freshly squeezed orange juice

💰Cheaper: canned orange juice

Fresh juice is more nutritious, while canned is often cheaper.

Place the onions in an even layer in the slow cooker.

Mix Molli Oaxaca marinade and salt in a bowl. Rub the Oaxaca mixture all over the pork.

Place pork on top of the onions. Cover and cook until the pork is fork tender, about 6 hours on high or 8 hours on low.

Turn off the slow cooker and remove the pork to a cutting board.

Set a fine mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set the strained liquid aside.

If the pork has a bone, remove and discard it. Using two forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker.

Use a spoon to skim and discard the fat from the surface of the strained cooking liquid, and then add 1/4 cup of the liquid at a time to the slow cooker until the pork is just moistened. Taste and season with salt as needed. Serve on hamburger buns or tortillas.

Cooking Techniques

Equipment Needed

Spice Level: