Anne Burrell’s Mexican Pulled Pork

by Rachael Ray Show Staff 9:00 AM, July 1, 2016

Aired July 1, 2016

Serves 6

“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


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.