My Recipe Box - Pulled Pork

February 2026 - Toronto ON

This is my go-to pulled pork recipe, I don't know why I've never published it before!

I typically serve it on toasted hamburger buns with coleslaw.

I looked through my files and notice that I did have an even earlier (2010?) version which only used bottled ingredients!

Another slow cooker recipe is Mexican slow cooker pork served with tortillas.

 Slow Cooker Pulled Pork

This slow cooker pulled pork is coated in a homemade spice rub, then simmered in the crock pot until tender. Shred the meat and add BBQ sauce, then dinner is ready to serve!

Notes - my slow cooker has a browning feature, which cuts down on washing another pot.

Servings 8

Ingredients

1 tablespoon vegetable oil

4 pounds pork shoulder bone in or boneless, can also use country style pork ribs

1/4 cup BBQ rub homemade or store bought - homemade recipe below

salt and pepper to taste

2 cups chicken broth

1 1/2 cups BBQ sauce homemade or store bought

Instructions

Heat the oil in a large pot over medium high heat. Season the pork with salt and pepper to taste.

Brown the pork roast, about 3-4 minutes per side.

Coat the pork in the BBQ rub.

Place the pork in a slow cooker.

Pour the chicken broth into the slow cooker. Cover and cook for 8-10 hours on low, or until pork is very tender.

Drain off the liquid. Shred the pork with two forks. Stir in the BBQ sauce, then serve.

BBQ Rub Recipe

This all purpose BBQ rub is a blend of spices that pairs perfectly with chicken, pork and beef. It's great for grilled, roasted or smoked meats and you can even use it on vegetables and potatoes.

Servings12

Ingredients

1/2 cup brown sugar

2 tablespoons paprika

1 tablespoon smoked paprika

1 tablespoon black pepper

1 tablespoon kosher salt

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon mustard powder

1/4 teaspoon cayenne pepper

Instructions

Mix all of the ingredients together. Store in an airtight container until ready to use.

Spice rub keeps for up to 3 months when stored in a cool, dry place.

My Recipe Box - Mexican Slow Cooker Pulled Pork

 May 2025 - Toronto ON

Carnitas Recipe (Mexican Slow Cooker Pulled Pork)

We used tortillas to serve but it would be just as good on lettuce leaves, pitas or buns. I would go heavier, next time, on the spices.

UPDATE - I had leftover roast pork, so I made the sauce mixture, shredded the cooked pork and stir fried it with green peppers and onions. Served in tortillas with shredded cabbage, carrots, tomatoes and sour cream and scallions.

Ingredients

 5 pounds boneless pork butt - cut into large 3-4-inch chunks
1 large white onion - sliced
2 bay leaves
1½ tablespoon salt - divided
2 teaspoon black pepper - divided
1½ tablespoon Mexican oregano - or regular oregano with ¼ teaspoon dried marjoram and ⅛ teaspoon or coriander
2 teaspoon ground cumin
6 cloves garlic - minced
1 teaspoon chili powder
2 large oranges - juiced, (½ to ¾ cup) I used orange juice
2 large limes - juiced, (¼ to ⅓ cup)
2 chipotle chiles in adobo sauce - or 1 tablespoon chipotle powder
1 cup light Mexican beer - or chicken stock (gluten-free)

Instructions

Season the pork: Generously season the pork with salt and pepper.

Combine the sauce: In a small bowl, combine 1 tablespoon of salt and 1½ teaspoons of black pepper with Mexican oregano, ground cumin, minced garlic, chili powder, fresh orange juice, lime juice, and beer (or chicken broth). Roughly chop the chipotles and add them to the bowl with 1-2 tablespoons of adobo sauce. Mix well to combine.

Add the ingredients: Transfer the pork to a large slow cooker, top it with the sliced onion and bay leaves, and pour the sauce mixture over it.

Slow cook until tender: Cover and cook on LOW for 8-10 hours (for best results) or on HIGH for 5-6 hours.

Shred the pork and save the cooking liquid: Remove the pork from the slow cooker and let it rest for at least 15 minutes before shredding with two forks. Reserve the cooking liquid in a clean bowl to keep the meat juicy and flavorful.

Tip (optional): If you have more than 2 cups of cooking liquid left in the slow cooker, transfer it to a small sauce pot and simmer it gently on the stovetop to reduce it to about 2 cups.

To Crisp the Carnitas (optional but recommended)

Oven method: Preheat the oven broiler to high. Spread the shredded pork evenly on a large baking sheet lined with foil. Drizzle a bit of the reserved cooking liquid over the meat to keep it juicy, then broil for 5-10 minutes, stirring halfway, or until the edges are browned and crisp to your liking.

Skillet Method: Heat 1-2 tablespoons of oil in a large cast-iron skillet set over medium-high heat. Spread a single layer of shredded pork in the skillet (avoid overcrowding). Sear the meat for 2-3 minutes undisturbed until golden brown. Stir and cook for 2-3 more minutes or until the desired crispiness is reached. Add a splash of broth or reserved cooking liquid as needed.

My Recipe Box - Fajitas

This is a recipe I found at Cinnamon Spice and Everything Nice. I made it with chicken a few weeks ago and it was delicious so it is going into my recipe box as my go-to fajitas recipe.

Recipe courtesy of her site.

Ingredients 

MARINADE
1 pound steak (beef shoulder, flank or skirt) or chicken or fish
sea salt and fresh black pepper
1/2 cup fresh lime juice
1/3 cup olive oil
2 cloves garlic, minced 

1 small jalapeno pepper, diced, seeds removed (optional)
1/2 teaspoon chile powder
1/2 teaspoon ground cumin
1 teaspoon dried oregano, crushed between fingertips 

1 green bell pepper, sliced in 1/3" wide strips
1 red bell pepper, sliced in 1/3" wide strips
1 yellow bell pepper, sliced in 1/3" wide strips
1 large yellow onion, thinly sliced
olive oil, for sauteing
warm flour tortillas
fresh cilantro leaves
lime wedges


For serving (your choice):
shredded cheddar cheese
sour cream
shredded iceberg lettuce
salsa/diced tomato
guacamole/avocado
UPDATE MAY 2016 - instead of lettuce use red cabbage and apples

Instructions
The night before or morning of pierce the steak an inch apart all over with a fork on both sides; season lightly with salt and pepper. I cut the steak into pieces before I marinade. It gets more seasoning.

 In a small bowl whisk lime, oil, garlic, jalapeno, chile powder, cumin and oregano together. Season lightly with salt and pepper. Pour over steak in a shallow dish or pan or put the steak in a large Ziploc bag and pour the marinade over. Marinate at least 6 hours or longer in refrigerator.
Heat 2-3 tablespoons oil in a large skillet and add peppers and onions, season lightly with salt and pepper and cook over medium-low heat until desired tenderness. Remove to a small platter or dish.
Remove the steak from the marinade, wipe off the garlic and pat dry. Heat the skillet over high heat and cook the steak 3-4 minutes on each side depending on how well done you prefer it. You can also grill it if you prefer. Remove to a cutting board and allow to sit for at least 5 (to 10) minutes. Slice into thin strips against the grain at an angle.
Serve immediately on warm tortillas with peppers, cilantro, lime and your choice of toppings.

SLOW COOKER UPDATE MAY 2021

Slice the meat against the grain. Set the slow cooker to browning, coat the meat with corn starch and the spices, garlic, salt and pepper. Brown. Add a little beef broth. Set up HIGH for 4 hours. After 3 hours add the sliced green peppers and onions.

SHEET PAN - OVEN JULY 2021

DIRECTIONS:

Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
In a small bowl, combine spices.
Place meat, bell peppers, onion and garlic in a single layer onto the prepared baking sheet. Stir in olive oil and chili powder mixture; gently toss to combine.
Place into oven and bake for 25 minutes, or until the meat is completely cooked through and the vegetables are crisp-tender. Stir in cilantro and lime juice.
Serve immediately with tortillas.