Recipe: Mexican Pulled Pork

written by

Jared Frye

posted on

July 12, 2022

This a recipe we came up with to make a delicious alternative to traditional pork carnitas - it is a huge family favorite!


Ingredients

4-5 pound C&F Farms pork butt

7oz can chipotle peppers in adobo sauce

4oz can chopped green chiles

14oz can red (I used mild) enchilada sauce

 

Rub Ingredients

1-2oz Stone Spice Co Adobodacious Spice Blend

4 Tbs. Taco seasoning (I like to make my own but use whatever version you prefer!)

2 Tsp. cayenne pepper

2 Tsp. garlic powder

1 Tsp. cinnamon

 

Instructions

Mix all the rub ingredients together in a bowl.

Rub mix all over pork butt – be sure to work it into all of the spaces of the meat!

Cover and store in fridge for at least a few hours before cooking. I like to do it overnight if I think about it in time!

Pull pork butt out of bowl and place in a large crockpot on low. (I poured the remaining rub mix in with it as well)

In a blender or food processor mix the peppers, chiles, and enchilada sauce – be sure to get all of the adobo sauce – and blend until smooth.

Pour the sauce over the pork but and cover the crockpot, let cook for 6-8 hours on low.

Once the butt is complete pull it out to a cutting board. Now I scraped the top of the butt off as it still had a bunch of the sauce left on top that had formed a sort of paste – save this!! You’ll need it!

Once you’ve saved that paste, shred the pork and sit aside.

I cleaned all of the greasy liquid out of the crockpot. But tried to save as much of the liquid as I could.

Take the paste you saved earlier and mix it into the liquid remaining in the crockpot. Add a little water if you didn’t save much liquid.

Add the shredded pork back to the crockpot, stir to combine, and you’re ready to serve!! 

More from the blog

Recipe: Bacon Ends & Potato Breakfast Hash

Recipe: Bacon Ends & Potato Breakfast Hash

These chunks and pieces are the trimmed odds and ends left after slicing bacon slabs—but don’t let that fool you. They’re loaded with smoky flavor and come in handy when you want to elevate just about any dish. Give this simple breakfast hash a try and get to enjoy the goodness of the smoked bacon ends! Flavor: Smoky, hearty, and satisfying Serves: 4 Cook Time: 30–35 minutes Ingredients: 1 lb smoked pork bacon ends, diced 4–5 medium potatoes, diced 1 onion, diced 1 bell pepper, diced Salt and pepper Optional: garlic powder, paprika, or hot sauce Eggs, fried or poached (for topping) Fresh herbs (parsley or chives), optional Instructions: Cook the Bacon Ends: In a large skillet over medium heat, cook diced bacon ends until browned and crispy. Remove with a slotted spoon, leaving rendered fat in the pan. Add Veggies: Add potatoes to the pan and cook 10–15 minutes, stirring occasionally until browned. Add onion and pepper, season with salt, pepper, and any optional spices. Cook another 10 minutes or until soft. Finish & Serve: Return bacon ends to the skillet, stir to combine. Top each serving with a fried or poached egg. Garnish with fresh herbs if desired.

Read more
Recipe: Homemade Beef Bone Broth

Recipe: Homemade Beef Bone Broth

Beef soup bones might look like something out of an anatomy class, but they’re the foundation of true, homemade broth—the kind that sticks to your lips and feeds your soul. Health Benefits: Loaded with minerals like calcium, magnesium, and phosphorus. Rich in collagen, glucosamine, and gelatin for gut and joint health. Immune-boosting and deeply hydrating. How to Use Them: Make Broth!!!! Great to just drink or use as a base for a soup or stew. Flavor: Rich, savory, deeply nourishing Yields: 3–4 quarts Cook Time: 12–24 hours Ingredients: 3–4 lbs beef soup bones (meaty and marrow-rich) 2 carrots, rough chopped 2 celery stalks, rough chopped 1 large onion, quartered 3 cloves garlic, smashed 2 tbsp apple cider vinegar 2 bay leaves 1 tsp black peppercorns Optional: sprigs of thyme, rosemary, or parsley Water to cover (about 12–14 cups) Instructions: Roast the Bones: Preheat oven to 400°F. Place bones on a sheet tray and roast for 30–40 minutes until browned. This deepens the flavor. Combine Ingredients: Transfer bones to a large stockpot or slow cooker. Add vegetables, vinegar, herbs, and spices. Cover with water. Simmer Long & Slow: Bring to a gentle simmer (not a boil). Skim foam as needed. Simmer for 12–24 hours. Strain & Store: Let cool slightly. Strain through a fine mesh sieve. Store in jars in the fridge (up to 5 days) or freeze for later. Tips: For a clearer broth, skip the vegetables until the last few hours. Freeze in silicone muffin tins or ice cube trays for convenient portions.

Read more
Recipe: Rustic Oxtail Stew

Recipe: Rustic Oxtail Stew

Oxtail is exactly what it sounds like—the tail of the cow—and it’s a hidden gem for folks who love rich, comforting meals. It’s a cut loaded with collagen, marrow, and just enough meat to make the most luxurious stew or soup you’ve ever had. Why It’s Worth Trying: Collagen-rich: Supports joint, skin, and gut health. Full of natural gelatin: Makes broth silky and nourishing. Deep beefy flavor: The longer it cooks, the better it gets. Try this easy to make oxtail stew and see all the taste and benefits of using oxtail. Flavor: Deep, rich, fall-off-the-bone comfort Serves: 4–6 Cook Time: 3.5–4 hours Ingredients: 2–3 lbs oxtail Salt and pepper 2 tbsp oil or lard 1 large onion, chopped 3 cloves garlic, minced 2 carrots, chopped 2 celery stalks, chopped 2 tbsp tomato paste 1 cup red wine (or beef broth) 4 cups beef broth 2 bay leaves 1 tsp thyme 1 tsp smoked paprika (optional) Optional: potatoes or parsnips for added bulk Instructions: Season & Sear: Pat the oxtail dry and season with salt and pepper. In a Dutch oven or heavy pot, heat oil over medium-high heat. Sear oxtail pieces on all sides until browned. Remove and set aside. Sauté Aromatics: Add onion, garlic, carrots, and celery to the pot. Cook 5–7 minutes, scraping up any browned bits. Deglaze: Stir in tomato paste and cook 2 minutes. Pour in red wine and simmer for 2–3 minutes to reduce slightly. Build Flavor: Return oxtail to the pot. Add broth, bay leaves, thyme, and smoked paprika. Simmer Low & Slow: Cover and simmer on low for 3–4 hours, until meat is falling off the bone and broth is rich. Finish & Serve: Taste for seasoning. Serve over mashed potatoes, polenta, or buttered egg noodles. Garnish with parsley.

Read more
Return To Top