shredded pork

This Chili Rubbed Pulled Pork is a flavorful, multi-purpose meat that practically cooks itself in your slow cooker. Keep extra on hand for tacos and more. 

Chili Rubbed Pulled Pork

lbs. boneless pork butt (3.84)

Tbsp chili powder* (0.30)

Tbsp smoked paprika (0.15)

cayenne pepper (0.02)

garlic powder (0.05)

onion powder (0.05)

salt (0.05)

pepper

Cut the pork butt into 2-3 inch cubes. Place the cubes in a large bowl.

Mix the chili powder, smoked paprika, cayenne pepper, garlic powder, onion powder, salt, and some freshly cracked pepper in a bowl. Pour the spice mix over the cubed meat and toss to coat.

Place the seasoned meat in a slow cooker and cook on high for four hours.

Carefully lift the meat out of the juices in the slow cooker to a large bowl or dish. Use two forks to shred the meat and remove any large pieces of fat or gristle. Serve immediately or portion and refrigerate or freeze until ready to use.

An easy recipe for shredded, crispy Mexican pork made in the pressure cooker. These Instant Pot Carnitas are full of flavor and can be made in a fraction of the time. 

Instant Pot Carnitas

pork roast,

salt

cumin

garlic powder

oregano

orange juice

beer (or chicken stock)

tortillas, shredded cheese (cheddar cabbage

Sear pork.

Turn your instant pot to saute and add in oil. Once heated, add the pork loin to the instant pot along with the spices. Turn to sear each side of the pork cuts. Turn the instant pot off once the meat is seared.

Deglaze inner pot.

Add in the orange juice and beer and scrape up any browned bits on the bottom of the inner pot.

Cook on high pressure.

Seal the pressure cooker and be sure vent is pointing to &quot;sealed.&quot; Set pressure to high and cook for 40 minutes for a shoulder or butt roast. Cook for 30 minutes if using a pork loin roast.

Let pressure release.

Once cook time has elapsed, let pressure release naturally, or FOR AT LEAST 15 minutes.

Shred pork.

Remove the pork from the inner pot and place into a large bowl. Shred the pork with 2 forks or kitchen mixer (stand or hand-held mixer both work.)

Broil Pork if desired.

If you want to crisp the edges of the shredded pork, place meat on rimmed sheet pan with 1/2 cup cooking liquid and broil under high heat for 3-5 minutes per side.

Serve Carntias.

Serve Mexican pork with tortillas and shredded cheese, over rice, or over baked potatoes. 

https://www.youtube.com/watch?v=KTzE-Ol8sbs

Instant Pot Carnitas are incredibly flavorful and SUPER simple to make. The combination of the spices and orange juice really give this pork all it's flavor!

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Printable Recipe: https://amindfullmom.com/instant-pot-pork-tacos/

Ingredients: 
1 tablespoon oil 
1 3-4 pound pork roast ( shoulder or butt is preferred), cut into 3-4 inch chunks
2 teaspoons kosher salt
2 teaspoons cumin
1 teaspoon oregano
2 teaspoons garlic powder
1 cup orange juice
1 cup chicken stock or light beer
Instructions: 
Turn your instant pot to saute and add in oil. Once heated, add the pork loin to the instant pot along with the spices. Turn to sear each side of the pork cuts. 
Turn the Instant Pot off. 
Add in the orange juice and beer and scrape up any browned bits on the bottom of the inner pot. 
Place lid on pressure cooker and be sure vent is pointing to "sealed." Set pressure to high and cook for 40 minutes for a shoulder or butt roast. Cook for 30 minutes if using a pork loin roast. 
Remove the pork from the inner pot and place into a large bowl. Shred the pork with 2 forks or kitchen mixer (stand or hand-held mixer both work.)
If you want to crisp the edges of the shredded pork, place meat on rimmed sheet pan with 1/2 cup cooking liquid and broil under high heat for 3-5 minutes per side.
Serve Mexican pork with tortillas and shredded cheese, over rice, or over baked potatoes.

Instant Pot Carnitas: It may not be authentic, but the flavor is SPOT on!

Pressure Cooker Mexican Pork is a cook once, eat twice pork recipe! The sky is the limit when it comes to using up the leftovers; tacos, salads, tortas, pizza, enchiladas, burritos, quesadillas, and soup! You can serve this basic pork recipe to your family several times in one week and they will never know they're eating leftovers!

Pressure Cooker Mexican Pork

pork butt roast

tsp smoked paprika

tsp cumin

tsp chili powder

onion powder

tsp salt

tsp black pepper

lime juice

lemon juice

soy sauce

olive oil

Mix all the spices together. Set asideAdd pork roast to a pressure cooker. Rub pork roast with olive oil. Sprinkle spice mixture over pork roast. Gently rub to help it stick to the pork roast.In a seperate bowl add orange, lime, and lemon juice, and soy sauce. Whisk together. Pour in the pressure cooker. Pour it next to the pork so the liquid doesn't wash seasonings off of the roast.Set pressure cooker to high pressure and cook for 90 minutes. After cooking time allow pressure cooker to naturally release.Remove pork from pressure cooker and shred with two forks. Discard fat.Return pork to pressure cooker allowing it to soak up the juices.Serve any way you like! Store leftovers in an airtight container for up to 4 days.

Mexican Pork can easily be made in the slow cooker. Follow the instructions the same as listed for a pressure cooker, except cook on high for 6 hours in the pressure cooker.&nbsp;Leftover Mexican Pork is fantastic in tacos, enchiladas, burritos, soups, salad, tortas, or on pizza.

NOTES:

Our Low FODMAP Instant Pot Cuban-Style Pork begins with a pork shoulder and incorporates the flavors of orange and lime and takes advantage of orange marmalade. That product gives us sweetness from sugar and the tart flavor and texture from orange peels. Perfect in this dish, especially with the accent of tart fresh squeezed lime juice, oregano, cumin and some Low FODMAP Chicken Stock. This recipe is geared towards a 6-quart or 8-quart Instant Pot.

Low FODMAP Instant Pot Cuban-Style Pork

(240 ml) Low FODMAP Chicken Stock, (or purchased equivalent)

(304 g) low FODMAP orange marmalade

(60 ml) lime juice

FreeFod Garlic Replacer

black pepper

Stir together the Low FODMAP Chicken Stock, marmalade, lime juice, cumin, oregano, FreeFod Garlic Replacer, salt and pepper in your Instant Pot.

Add the pork and turn to coat. Lock the lid in place. Set the Instant Pot to Pressure Cook on Maximum for 1 hour 10 minutes with the Keep Warm setting off. Press Start. Allow the pot to cook and then return to normal pressure on its own, which will take about 20 to 30 minutes after the timed cooking period. Unlock the lid. Remove the pork to a large bowl, where you can shred it with two forks. Discard any large hunks of fat.

Skim excess fat off of the surface of the sauce and discard. Set machine to Sauté on Medium/Normal/Custom 300°F (150°C) for 20 minutes and press Start. It will come to a simmer. Keep an eye on it, stir occasionally, and reduce it until it thickens. Re-combine the sauce with the meat, tossing together thoroughly. Taste and adjust seasoning at this time. Your pork is ready to serve, perhaps with a side of rice and/or a low FODMAP amount of black beans.

By Pam Brook, Brookfarm. Pam and Martin Brook, inspired by a passion for quality, healthy food,
transformed a rundown dairy in the Byron Bay hinterland into a working macadamia farm. When macadamia prices suffered a downturn in the 1990s, they decided to add value to their harvest. The result was Brookfarm, an award-winning, family owned business that is now one of Australia’s leading producers of premium quality macadamia products.

Macadamia nut and shredded pork salad

pork tenderloins

(125 milliliters) rice wine vinegar

(55 grams) raw sugar

red onion, thinly sliced

Chinese cabbage (wombok), thinly sliced 1 large carrot, peeled

carrot,

lemon oil oil

tbs chopped macadamia nuts

tbs macadamia oil

tbs mint

tbs fried Asian shallots (from Asian food shops)

Prawn crackers (optional),

(60 milliliters) fish sauce

lime

tsp raw sugar

red chilli, seeds removed, thinly sliced

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981863324001&=domain=del

5348771529001-5981863324001

Instant Pot Perfect Carnitas Recipe - A simple foolproof pressure cooker carnitas recipe that creates smoky crispy shredded pork for tacos and salads... In a hurry!

Instant Pot Perfect Carnitas

boneless pork butt roast

onion,

garlic, (minced)

Old El Paso Chopped Green Chiles ((1 can))

ancho chile powder

liquid smoke

Salt (and pepper)

Trim the extra fat off the pork roast and cut it into large 2-inch chunks. Turn the Instant Pot&nbsp;on Sauté. Sprinkle the pork chunks with the ancho chile powder, cumin, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper. Toss to coat. Add half the pork to the Instant Pot and brown on all sides. (The pork will pull away from the bottom of the pot when it's caramelized. No need to add oil.) Then transfer the pork to a plate and repeat with the remaining pork.

Take all of the pork chunks out of the pot. Sauté the onions and garlic for 2 minutes to soften. Then add the pork, orange juice, Old El Paso Chopped Green Chiles, and liquid smoke to the pot. Stir well.

Lock the lid into place. Set the Instant Pot on the Meat setting. Pressure cook for 30 minutes.

Once the timer goes off, turn off the Instant Pot and perform a Quick Release. When the steam valve button drops, it is safe to open the pot. Use tongs to shred the meat.

You can serve the carnitas as-is on Old El Paso Flour Tortillas. For crispy restaurant-style carnitas, scoop the shredded pork out of the pot with a slotted spoon, and spread in a thin layer on a baking sheet. Broil the carnitas for approximately 5 minutes to form crispy edges. Then serve on tortillas or as a topping for salads and nachos.

https://content.jwplatform.com/videos/StEsGVE2.mp4

Crispy shredded Instant Pot Perfect Carnitas, a slow-cooked dish your can pressure cook in minutes!

Pulled pork is perfect for the slow cooker. Cooking the pork low and very slow is the secret to the juiciest and most tender pulled pork. Serve the pork as is or feel free to stir in your favorite barbecue or other sauces at the end of cooking.

Ultimate Slow Cooker Pulled Pork

garlic,

tomato paste

chili

water

apple cider vinegar

fish sauce Worcestershire sauce

Bread rolls

Coleslaw, see our mayonnaise based coleslaw recipe or our mayo-free coleslaw

Pickles

Barbecue sauce, see our bacon bourbon barbecue sauce recipe

Hot Sauce

I made this recipe as stated, and it was fantastic!! Wouldn’t change a thing! Thanks!

Great recipe.  I seared the pork, added about a cup of cab franc that was a few days old, and added half again as much garlic and worchestershire sauce.  It was super good.

Followed the recipe exactly (scaled down) and it was so perfect. I like pulled pork okay, but I LOVED this - wish I'd made four times a much! So tender and moist and it actually had flavor, but not an overwhelming one. Did not need any BBQ sauce, nor salt, nor pepper. Ate it without bread (because, carbs) and some pickles on the side. Love, love, love. Making it again the instant the Thanksgiving turkey leftovers are gone (like next week).

https://www.youtube.com/watch?v=NR-yxyRLWWA

How to easily make slow cooker pulled pork perfect for sandwiches, salads, and tacos. Juicy, tender and flavorful!

Ultimate Slow Cooker Pulled Pork Recipe

Pork roast is slow-cooked in a blend of herbs and spices, then shredded and tossed in a spicy tangy sauce and served in warm tortillas.

Slow Cooker Cuban Mojo Pork Tacos

tortillas

Mango Pineapple Salsa

honey

cilantro

red pepper flakes

(2-3 lb.) pork roast

chicken broth

Heat oil in a large skillet over medium...

Heat oil in a large skillet over medium high heat. Brown pork roast on all sides and transfer to a lightly greased slow cooker.

In a medium bowl, whisk together garlic, lime...

In a medium bowl, whisk together garlic, lime juice, oregano, salt, pepper and chicken broth. Pour over roast.

Cover and cook on low for 5-6 hours,...

Cover and cook on low for 5-6 hours, or until the pork is tender and shreds easily with two forks.

Meanwhile, combine the ingredients for the mojo sauce...

Meanwhile, combine the ingredients for the mojo sauce in a blender. Blend until smooth.

Transfer the pork to a large bowl and...

Transfer the pork to a large bowl and shred into bite sized pieces. Pour the mojo sauce over the pork and toss to coat evenly.

Serve the pork in warm tortillas with mango...

Serve the pork in warm tortillas with mango pineapple salsa, or your favorite taco toppings.

If you've ever been to Utah you've probably had Cafe Rio, specifically Cafe Rio Sweet Pork. Oh it's so good! We've perfected the Cafe Rio Sweet Pork Copycat Recipe!

Cafe Rio Sweet Pork

Pork Shoulder/Butt (Bone in with a nice fat pad on top)

Tablespoons Garlic Powder

Tablespoon Chili Powder (Heaping)

Tablespoon Cumin

Tablespoon Smoked Paprika

(Heaping)

Black Pepper

Onion Powder

Oregano

(Large

Onion (Large Halved)

Stalks Celery (Halved)

Bay Leaves

Enchilada Sauce

Cup Coke (Or Dr Pepper is great too)

Cups Light Brown Sugar

Garlic Powder

Cornstarch

Water

Red Enchilada Sauce

Cups Brown Sugar

Cans Rootbeer (Dr Pepper,

Teaspoon Garlic Powder

Heat the oven to 225°

In a small bowl, mix together the garlic powder, chili powder, cumin, smoked paprika, salt, pepper, onion powder, and oregano.

Rub the seasoning mixture all over the pork and place in a 9x13" pan, fat pad facing up.

Arrange the carrots, celery, onions, and bay leaves around the pork, or place in a square of cheesecloth (the traditional way), pull up the corners and tie it shut with a string. Wedge the bundle next to an end of the pork.

Set the uncovered pork butt in the oven and bake for 12 hours.

Remove from the oven and allow to rest for 1-2 hours.

Pour the juices into a fat separator.

Shred the meat well, discarding large pieces of the fat pad.

Pour 1/3 cup of the juices back onto the pork and toss to combine well.

In a small bowl, whisk together the cornstarch and water.

Meanwhile, in a pot, add the enchilada sauce, brown sugar, garlic powder and Coke. Whisk to combine.

Bring to a boil and whisk in the cornstarch mixture. Turn to a simmer and cook for 5 minutes.

Pour the sauce all over the pork and toss to coat.

Place the meat in a warming oven with tin foil over it until ready to use or for at least 20 minutes to let the meat soak up the sauce a bit.

Prepare everything the same, but set the pork and bouquet garni in a slow cooker for 8-10 hours.

Shred as normal, preparing the sauce separate and toss to combine.

For the Slow Cooker

Sprinkle the pork with the garlic powder and roast in a slow cooker on low for 8 hours.

Shred the meat.

Mix the Sauce packet, brown sugar and pop and bring to a simmer over medium high heat until thickened a little. Toss with the shredded meat and cook an additional 30 minutes.

For the Quick Version

https://embed.mediavine.com/videos/n3dna2fzwfnbmq6qniby

If you've ever been to Utah you've probably had Cafe Rio, specifically Cafe Rio Sweet Pork. We've perfected the Cafe Rio Sweet Pork Copycat Recipe! It's a tender pulled pork recipe with a code or dr pepper sauce that Utah loves!

Slow cooker pork shoulder recipe is the perfect meal for the family. The shredded pork is perfect resting on top of mashed potatoes with gravy or as a sandwich on a toasty sesame seed bun. The recipe is easy and will cook while you&#x27;re at work or away from home in the Crock Pot. 

Top 16 shredded pork recipes from across the web

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Top Tags

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Instant Pot Pulled Pork

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Top 16 shredded pork recipes from across the web

The most viewed shredded pork recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chili Rubbed Pulled Pork

Instant Pot Carnitas

Pressure Cooker Mexican Pork

Low FODMAP Instant Pot Cuban-Style ...

Macadamia nut and shredded pork sal...

Instant Pot Perfect Carnitas

Ultimate Slow Cooker Pulled Pork

Slow Cooker Cuban Mojo Pork Tacos

Cafe Rio Sweet Pork

Slow Cooker Pork Shoulder Recipe

Instant Pot Kalua Pork

Instant Pot Pulled Pork (With or Wi...

Instant Pot Pulled Pork

Pork Carnitas

Best Ever Slow Cooker Pulled Pork

Melissa Jo's Crockpot Mojo Pork

The most viewed shredded pork recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine