Pulled pork is an essential slow cooker recipe. While most pulled pork dishes are sweet, I prefer this savoury version, full of spices and and perfect for taco salad.
Mexican Pulled Pork Salad Bowl
2014-09-14 14:45:19
Serves 8
Prep Time
1 hr 15 min
Cook Time
6 hr
Total Time
6 hr 30 min
The Pulled Pork
- 4 tbsp chili powder
- 1 tbsp kosher salt
- 1 tbsp brown sugar
- 2 tsp ground cumin
- 1 tsp cayenne
- 1 tsp ground oregano
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp cinnamon
- 3 1/2 pound boneless pork shoulder roast
The Salad
- 1 head iceberg lettuce
- 1 medium tomato diced
- 1/2 avocado diced
- 1 cup of chopped cilantro
- 1/2 cup diced red onion
- Wedges of lime as topping
- salsa and sour cream (Optional)
Instructions
- Mix all of the spices together into a rub
- Rinse the pork shoulder roast and pat dry using a paper towel
- Generously coat the pork shoulder with the rub, making sure the spices get into every nook and cranny
- Let the coated roast sit for one hour
- Turn your Ninja cooker to stove top high and sear each side of the roast until golden brown. This can be alternatively done in a pan and the roast transferred to your slow cooker.
- Slow cook the roast on low for 6 hours, or until the meat pulls apart. There is no additional liquid required. Lots of delicious juice will be rendered from the roast as it cooks.
- Shred the pork and mix into the jus
- Serve the pork on a bed of iceberg lettuce, top as desired.
Notes
- For the salad bowl, I used only the juices from the roast and no additional dressing was needed.
Adapted from Simply Recipes
Adapted from Simply Recipes
xiaoEats | Toronto Food Blog http://xiaoeats.com/
Step by Step Photos
Measure out spices for rub
Rinse and pat dry the pork shoulder roast
Cover the roast with the dry rub
Sear the roast and cook on low for 6 hours, once tender the meat is easily shredded
Mexican Pulled Pork salad bowl, ready to be assembled
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