Crock Pot Mexican Pulled Pork Sandwiches

This Mexican Pulled Pork recipe was sponsored by the National Pork Board. All thoughts and opinions, however, are my own. Thank you for supporting the brands that make ¡Hola! Jalapeño possible.

I’m a firm believer that there is nothing quite as satisfying as a tender, flavor-packed pulled pork sandwich. Meat that gives at just the slightest pressure to reveal shreds of achiote and garlic marinated pork, just waiting to be piled on a fluffy bun and topped with quick-pickled vegetables and crispy onion straws. Are you ready or what?

What Cut of Pork is Best for Pulled Pork?

I’m excited to be working with the National Pork Board to bring you this incredible recipe that is such a crowd-pleaser. We love all cuts of pork and find that our local Von’s has the best selection for fresh pork whether that’s pork chops or tenderloin, but the best cut for pulled pork is pork shoulder.

At Vons they sell pork shoulder with the bone-in or boneless. I chose boneless for this recipe as you get more meat for your money, but the bone offers tons of flavor, so either way you really can’t go wrong. What you’re looking for is a piece with a good ratio of fat to meat. The fat melts as it cooks and makes it super tender and flavorful. If you are looking for more healthy Mexican recipes, you can substitute a leaner cut of pork like a pork loin or tenderloin but keep in mind it won’t be quite as juicy.

What Should I Serve with Mexican Pulled Pork?

This pulled pork is essentially my easy Cochinita Pibil recipe but made even easier in the crock pot. It is one of my favorite Mexican dinner ideas for entertaining. You simply throw everything in the slow cooker and walk away.

One unique aspect to this recipe is lining the crock pot with fresh banana leaves like how authentic Cochinita Pibil is made. You can skip this step if you prefer.

Since we are taking the easy route with the pork, I thought it would be fun to top the sandwich with a few tasty toppings that are absolutely optional, but so worth it.

First up, are crispy-fried pickled onion straws. Pickled red onions are traditionally served with Cochinita Pibil tacos, so it’s only logical that they appear here as well, but instead of just a straight-up pickle, I took it one step further and turned them into crispy onion strings with tons of tangy flavor. To really get that pickled flavor to come through, give the onions a good overnight soak in the pickling liquid before frying.

The second topping essentially takes the exact same pickling liquid (in fact, you can make one big batch and divide in two) and makes a colorful rainbow of pickled vegetables. I used carrots, different colored radishes, and yellow bell pepper, but you can use any crunchy vegetable you have. You will find yourself using this quick-pickle method again and again. It is so easy and good.

Try it this weekend or save this post for company—it is one of my favorite Day of the Dead recipes!

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Crock Pot Mexican Pulled Pork Sandwiches

Yield: 6-8 sandwiches

Prep Time: 1 hour

Cook Time: 8 hours

Total Time: 9 hours

The most tender, flavor-packed Mexican pulled pork sandwich ever! Pork shoulder seasoned with achiote, citrus, and garlic slowly simmered in the Crock Pot.

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Ingredients

• 3 pounds boneless pork shoulder
• 3.5 ounce package achiote paste
• 1 cup fresh orange juice (from 3-4 oranges)
• 1/4 cup fresh lime juice (from 2 limes)
• 3 teaspoons kosher salt
• banana leaves, optional
• 1 head garlic, broken into cloves and cloves peeled
• 6 sandwich buns

For the Pickled Vegetables:

• 1 large carrot
• 3 rainbow radishes
• 1 yellow bell pepper
• 1 cup water
• 1/2 cup distilled white vinegar
• 1/2 cup granulated sugar
• 1 teaspoon kosher salt
• cilantro leaves

For the Pickled Onion Straws: 

• 1 medium red onion, thinly sliced
• 1 cup water
• 1/2 cup distilled white vinegar
• 1/2 cup granulated sugar
• 1 teaspoon kosher salt
• 2 cups vegetable oil, for frying
• 1 cup all purpose flour

Instructions

Crumble achiote paste into the blender. Add orange juice, lime juice, and salt. Blend on high until combined. 

Line the inside of the slow cooker with banana leaves, if using. Place pork shoulder in banana leaves, and pour achiote marinade over pork. Add garlic. Cover top with banana leaves. Place the lid on the slow cooker and cook on high for 4 hours or low for 8 hours. 

Meanwhile make the pickled vegetables. You can use any vegetables you'd like here, whatever is colorful in the market, the vegetables listed are just a suggestion. Whatever vegetable you use, trim it, peel it if necessary, and remove the seeds. Cut into thin julienne strips and toss together in a heat-proof bowl. 

Heat water, vinegar, sugar, and salt over medium-high heat in a small saucepan. Whisk to dissolve sugar then bring to a boil. Pour hot pickling mixture over vegetables and let cool. Cover and refrigerate until cold. Mix with cilantro.  

For the Pickled Onion Straws:

Making the pickled onion straws is very similar to the pickled vegetables. Slice the red onion into thin rings. 

Bring the pickling mixture to a boil and pour over onions. Let cool to room temperature, at least 1 hour. Ideally you will have time to cover and refrigerate over night.  The onions are best if made a day in advance and let sit in the pickling liquid to marinate.  

When ready to fry, heat oil in a deep frying pan over medium-high heat. Season flour with salt and pepper in a medium bowl. Drain onions and toss a handful at a time into the flour mixture. 

Test the oil to see if it is ready by adding a pinch of flour, if it bubbles and disintegrates immediately the oil is hot enough. If this happens slowly, give it a minute or two more to heat up. 

Once oil is hot, add onions a handful at a time and let fry, undisturbed until golden on one side. Flip and fry the other side until crisp. Transfer with tongs to a paper-towel lined plate, season with salt. Repeat with remaining onions. 

For the Sandwiches: 

Shred meat into bite-sized pieces and mix with the sauce and garlic cloves. Layer meat on the buns, top with pickled vegetables and onions straws and serve. 

Notes

Pickled vegetables can be made up to a week in advance. 

Did you make this recipe?

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