Shredded Mexican Pork

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This slow-cooked, Mexican Pork recipe is so tender, flavorful and just falls apart in shreds. Perfect for filling tacos, burritos, and nachos! Make it in the oven or crockpot. Enjoy stuffed into tacos or burritos with lots of salsa and guacamole!

Easiest Recipe for Mexican Pork

I big puffy heart love Mexican food. Mostly tacos. Lettuce tacos, actually. I seriously cannot get enough. Sometimes when I feel the tex-mex cravings running through my veins, I’ll scramble some eggs with onions, green peppers, and mushrooms and then top the whole thing with cheddar cheese and salsa. That and a little buttered toast and I’m in heaven. HEAVEN I tell you.

And THIS shredded Mexican Pork with some rice, black beans, and taco toppings is also heaven. So yummy and so darn easy that you could do this with your eyes closed.

This recipe could also be considered an untraditional carnitas recipe, though, you’ll definitely want to try my Traditional Carnitas Recipe first if that’s what you’re craving.

I cooked my Mexican pork in the oven but a crockpot (or pressure cooker!) would be a great option too. I think that’s all you need to know because this is the simplest Mexican Pork on planet earth. Oh, and did I mention this recipe contains like 5 ingredients. Hello, awesome dinner! Give this a whirl tonight 🙂

Main Ingredients Needed

That’s right, this ridiculously simple Mexican Pork recipe only needs 5 easy ingredients to make it. Here’s what you’ll need:

• Onions and Garlic – a classic combo that creates a great base flavor.
• Olive Oil – this is used to saute the onions and garlic and to brown the pork roast.
• Pork Roast – I love using a pork roast for this as opposed to a pork butt or shoulder. I love a good shoulder or butt as much as the next girl {wait…what?} but the pork roast is leaner and shreds nicely. Low fat is always good.
• Salt and Pepper – don’t forget to season! Seasoning while the pork is still raw and tender allows for the salt and pepper to penetrate all the way through the meat, making the whole thing even tastier.
• Green Enchilada Sauce – I use the brand with the palm trees on it… I don’t know if that helps you guys at all. Since this is the main flavor, make sure you pick a good one, ok? You can also use a red enchilada sauce if that’s your thing.

That’s it! Let’s get cookin’.

How to Make Mexican Pork

1. Start by chopping half an onion. Is it just me or are all the onions at the store look like they’ve been dipping into the ‘roids?
2. Mince up some garlic too. I love garlic.
3. Now grab your pork roast out of the fridge and notice the black speck on it after you take a picture. Remove the speck and salt & pepper this big lovely baby.
4. So, what you’re going to want to do is saute the onions and garlic in some oil–then once they are translucent, push them to the sides and sear the meat.

You want to get the meat brown on all the sides you can. Brown meat means yummy Carnitas! 🙂

5. Once your meat has browned, transfer it to a baking dish OR put it into a warm crockpot {not a cold one!}.
6. Find some yummy green enchilada sauce and slather the whole roast.
7. Cover this with foil and bake at 225 for 2-3 hours. (Or cook in a crockpot on low for 4-6 hours or until mighty tender.) You basically cook this until it falls apart by just looking at it–super fork tender.
8. Shred-it all up and leave it in that lovely cooking liquid until you’re ready to use it.

So, this is basically it. Suuuuuper simple Mexican Pork.

How to Serve Mexican Pork

Carnitas are fabulous in tacos, burritos, on nachos, in salads, or by the spoonful. Seriously tasty stuff right here.

Storing Leftovers

Refrigerating: Any leftovers can be saved in an airtight container, in the fridge, for up to 5 days.

Freezing: Frozen carnitas lasts up to 4 months in the freezer! As long as they are in a freezer-safe container, they should store perfectly.

Add this to your menu for the week and store any extras in the freezer! You’ll thank me later 😉

More Meaty Recipes to Try!

• Uruguayan Asado
• Turkey Taco Meat Recipe
• Crockpot Chicken Taco Meat Recipe
• Skirt Steak Soft Tacos

For more Mexican meat recipes like this Mexican Pork, check out the recipes listed.

Printable recipe below. Have a great day, friends!

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5 from 5 votes

Slow Cooker Carnitas (Mexican Pork)

This slow-cooked, Carnitas recipe falls apart in shreds. Perfect for filling tacos, burritos, and nachos! Make it in the oven or crockpot.

servings 4 servings

Prep Time 20 mins

Cook Time 3 hrs

Total Time 3 hrs 20 mins

Ingredients

• ▢ 2 cloves garlic minced
• ▢ 1/2 large onion chopped
• ▢ 2 tablespoons olive oil
• ▢ 1-1 1/2 lb. pork roast
• ▢ salt & pepper to taste
• ▢ 1 1/4 cups green enchilada sauce good quality

US Customary – Metric

Instructions

• Preheat oven to 225 degrees or turn on crockpot to medium. Preheat oil over medium heat in a large skillet.
• Saute onions for 2 minutes or until they start becoming translucent. Pour in minced garlic and cook another minute.
• Sprinkle salt and pepper over pork liberally. Push onions and garlic to the edges of the pan and sear meat on all sides until brown.
• Transfer entire contents of the pan into a baking dish with high sides. Pour enchilada sauce over top, cover with foil and bake for 2-3 hours or until meat is fork-tender. Shred pork and serve in tacos, burritos, on nachos, etc.

Nutrition

Calories: 324kcal | Carbohydrates: 8g | Protein: 39g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 107mg | Sodium: 734mg | Potassium: 656mg | Fiber: 1g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 1.4mg

Course: Dinner

Cuisine: Mexican

Keyword: carnitas, carnitas recipe, Mexican Pork