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!


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



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!! 

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