Recipe by: Crystal Vasquez

Source: Family Recipe

Serves: 4 – 6



  • 1 kg Pork shoulder
  • ½ kg pork belly
  • 1 chopped onion
  • 1 chopped jalapeño (optional)
  • Salt
  • Black pepper
  • 4 cloves minced garlic
  • 2 oranges (juice only)
  • 2 bay leaves

Rub Ingredients

  • Olive oil
  • 2 tsp ground cumin
  • 1 Tbsp dried oregano


  • Rinse and dry the pork shoulder and pork belly, rub in salt and pepper
  • Mix the rub ingredients then rub all over the pork
  • Arrange the pork in a slow cooker, top with minced garlic, onion, jalapeño, bay leaves and squeeze over the juice of the orange.
  • Cook on high for 5-6 hours or low for 8 to 10 hrs.
  • Remove the pork from the slow cooker and shred the pork.
  • Now, you can skim off the fat from the leftover juices, discard the fat and set aside.
  • Heat up 1 Tbsp of oil in a large pan. Add the shredded pork, press them down and cook until the bottom side turned golden brown.
  • Refer to the Mexican Tacos recipe for putting them together


Download PDF version here: mexican-pulled-pork-crystal-vasquez