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Playing Anne Burrell’s Mexican Pulled Pork

“This recipe is great for tacos, sandwiches or served over rice or quinoa.”


  • 1 large Spanish onion, cut into 1/4-inch dice
  • 4 cloves garlic, smashed and finely chopped
  • 1 jalapeño, seeds and ribs removed, finely diced
  • 2 ribs celery, cut into 1/4-inch dice
  • 1 bunch cilantro stems, finely chopped, leaves saved for garnish
  • Zest and juice of 2 limes
  • 2 chipotle peppers in adobo sauce, finely chopped, plus 2 tablespoons adobo sauce
  • 1 teaspoon ground cumin
  • 1 tablespoon salt
  • 1 15-ounce can black beans
  • 1 box frozen corn
  • 1 15-ounce can tomato purée
  • 1 cup chicken stock
  • 4 1/2- to 5-pound pork shoulder


Serves: 6


Combine all the ingredients except the pork shoulder in a slow cooker. Stir to combine and taste to make sure it is delicious. 

Add the pork shoulder. Cover the slow cooker, bring the heat up to high and cook for 7 hours. Turn the heat down to low and cook for 1 more hour.

Remove the pork from the slow cooker. Using 2 forks shred the pork.

Serve the pork as tacos, in sandwiches or over rice.  Spoon some the veggies and cooking juices over the pork and sprinkle with cilantro leaves.