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Southwest Pulled Pork

 Southwest Pulled Pork
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
14 ServingsPrep: 20 min. Cook: 8 hours


  • 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


  • 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.
  • 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.
  • Yield: 14 servings.
Wine: Blush Wine: Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.