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Southwest Pulled Pork Recipe

Southwest Pulled Pork Recipe

I made this on a whim one Sunday morning when friends called and said they planned to drop by in the afternoon. It makes a lot, and I was able to serve our friends and the neighbors a casual supper. The seasonings and green chilies give the meat a spicy kick and taste fantastic with cool sour cream and fresh salsa. —Deb LeBlanc, Phillipsburg, Kansas
TOTAL TIME: Prep: 20 min. Cook: 8 hours YIELD:14 servings


  • 1 boneless pork shoulder butt roast (4 pounds)
  • 2 tablespoons chili powder
  • 1 tablespoon brown sugar
  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cayenne pepper
  • 1 large sweet onion, coarsely chopped
  • 2 cans (4 ounces each) chopped green chilies
  • 1 cup chicken broth
  • 14 kaiser rolls, split


  • 1. Cut roast in half. In a small bowl, combine the chili powder, brown sugar, cumin, salt, pepper and cayenne; rub over meat. Transfer to a 5-qt. slow cooker. Top with onion and chilies. Pour broth around meat.
  • 2. Cover and cook on low for 8-10 hours or until tender. Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with two forks and return to slow cooker; heat through. Serve on rolls, 1/2 cup on each. Yield: 14 servings.

Nutritional Facts

1 sandwich: 398 calories, 16g fat (5g saturated fat), 77mg cholesterol, 729mg sodium, 34g carbohydrate (3g sugars, 2g fiber), 28g protein

Reviews for Southwest Pulled Pork

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Reviewed Nov. 1, 2015

"This was excellent, we used it for a topping for a baked potato bar. Used left overs for tacos. It is very versatile, I will make it many times and it is so easy to make!"

Reviewed Jun. 1, 2015

"Overall, this had a good flavor, but we didn't like it at all on a bun. It tasted great though as a pulled pork taco! The ingredients seemed to go better in a taco rather than on a bun."

Reviewed Feb. 1, 2015

"I added sweet baby rays honey barbeque sauce to this the last 30 minutes it was cooking. Probably one of the best pulled pork sandwiches i've had."

Reviewed Nov. 30, 2014

"I will make this again. The flavor was excellent!"

Reviewed Oct. 27, 2014

"I served this with cheese toast and everyone thoroughly enjoyed it. I really like the rub and I'm sure I will make this recipe often."

Reviewed Oct. 14, 2014

"Good but too peppery; would reduce cayenne & black pepper both by at least 1/2. I also thought it could use some garlic and more salt."

Reviewed Sep. 3, 2014

"Nice change from BBQ sauce. Might ad white kidney beans and rotel canned tomatoes next time and turn it into chili. Add more hot peppers if you like your chili hot."

Reviewed Apr. 8, 2014

"These were awesome. Even my super picky son loved them, and he doesn't like much."

Reviewed Apr. 1, 2014

"Yum yum yum!!! Served up to a house load of guests and they raved!"

Reviewed Jan. 27, 2014

"This is the first pulled pork recipe I have ever tried. My husband doesn't care for BBQ sauce and this was delicious and so easy to make. I was worried it would be a bit spicy as in hot spicy,but it wasn't. It was spicy as in flavor. I may add more Jalapenos next time just to give it a kick,but I highly recommend this recipe :)"

Reviewed Dec. 29, 2013

"Very simple and oh so delicious! My go to meal if I need to feed between 8-12 people. Any leftovers are great added to nachos."

Reviewed Apr. 4, 2013

"Quick and easy, think I'll add a little more 'heat' next time. Was moist and very tender. I'll keep this recipe - Thanks!!"

Reviewed Dec. 5, 2012

"Very easy and quick to put together. My 4 and 2 year old actually ate up their portion and asked for more!"

Reviewed Sep. 11, 2012

"This was wonderful. I've tried other variations on this theme and this was by far the best. It made good sandwiches and tacos, and would be good as a topping for baked potatoes as well."

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Wine Pairings

Blush Wine

Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.