Mexican Style Pulled Pork

Mexican Pulled Pork

I have to be honest about one thing today. I will apologize in advance for saying this, too. Okay, here goes. I could care less about the Super Bowl this year except for the excuse to make some yummy football food. I don’t even really care that much about the commercials.

There, I said it.

I will back up a bit. I would like to see the Ravens win because I lived in Baltimore for about 4 years and Jim is somewhat of a fan.  He is actually a Redskins fan.   But the truth is, I am a Bills fan and after 4 straight super bowl losses back in the 90’s I have just lost interest in the event.

Except for the food:-).

This pulled pork would be perfect for the game, especially if you don’t want to fuss. I used a pork tenderloin and wasn’t sure if the flavor would compare to using a pork shoulder or other fattier cut, but surprisingly I thought this was amazing. To me, Mexican food is about the bright flavors and this pork has just that. I used taco seasoning, a jar of good verde salsa and the juice of a lime and it was perfect. I also added in some shredded cheese at the end and that just brought the dish together.

This cooks in the slow cooker, but you could also use your dutch oven. I also think it would be great to take the pork at the end and put it under the broiler to crisp the edges a bit. Yum!

The other thing I have to say is that although I like chicken in Mexican dishes there is something about pork that just takes things up a notch or two. Kind of like the difference between shredded chicken for barbecue and shredded pork. I guess living in North Carolina for 5+ years makes me more of a pork girl:-).

I used a packet of taco seasoning, but if you would like to make your own seasoning you can find a good homemade version here.

I also am a big fan of Trader Joe’s salsa verde. If you like the salsa that they serve in restaurants then you need to try either their red salsa or salsa verde in the chip aisle. No preservatives, no thickening agents, no artificial colors and somehow its the best store-bought jarred  salsa I have ever had.  Go figure. Gotta love TJ’s.

We put the shredded pork on top of fajita wraps and then had different toppings for everyone to pick from. I liked mine with black beans, cilantro, crumbled cojita cheese, guac, salsa and chopped green onions. We also made quesadillas the next day. Lots of options!

So, I hope you enjoy the Super Bowl this year, whether it’s the game, the commercials or the food!

Mexican Style Pulled Pork
  • 2 pork tenderloins - they usually come 2 to a package
  • 1 packet of taco seasoning or make your own
  • 1 jar of salsa verde
  • juice from 1 lime
  • 1-2 cups of shredded Mexican cheese blend
  1. Place pork, seasoning and salsa in slow cooker and heat on low.
  2. After 6-7 hours check pork and it should shred easily. I used two forks to shred.
  3. Add lime juice and cheese and cook for 1 additional hour.
  4. If you would like to make it crispier place pork on a sheet pan and broil for a few minutes.
  5. Enjoy!


Mexican Pork Salad with Avocado Dressing


On Monday I posted the Chili Rubbed Pork Tenderloin and I said that I would post the salad that we made with the leftover pork. When we buy tenderloin it comes in a package of two. We usually only eat one  so we always have leftovers. I don’t always love reheating it, so a salad is always a great way to use up the second half. Plus, adding lean protein to a salad is a great way to make it a meal.

The real recipe here is the Avocado Dressing which Reeni posted on Cinnamon Girl Recipes. The recipe is originally from Everyday Food, however looking at Reeni’s picture of her chicken salad is what really prompted me to make this. She also did what I would have done and swapped the mint out for the cilantro.

If you are looking for a different way to get some avocado in your life, definitely try this dressing.   It’s extremely flavorful and you can pour it on so many things. It will keep for a couple of days, too.  Buttermilk is usually fat-free so it’s a nice healthy way to add some flavor. Plus you know how good avocado is for you, right?

Here is what I put on the salad :

Mixed field Greens
Avocado Pico de Gallo
Chili Crusted Pork Tenderloin – sliced as thin as you can get it
Shredded Cheese (I actually took a string cheese stick and pulled it apart and then chopped it up)
Crumbled Baked Blue Corn Chips
Sautéed Corn and Peppers – optional (I will share the recipe for this later, but you can also just add some canned or frozen and defrosted corn.)
Avocado Dressing – below

Avocado Buttermilk Dressing
  • 2 ripe avocados
  • 1 cup buttermilk
  • 2 scallions chopped
  • 1 good handful cilantro
  • ¼ cup chopped parsley
  • 3 Tablespoons lemon juice
  • salt and pepper to taste
  1. In a blender or a food processor combine avocados, buttermilk, scallions, cilantro, parsley and lemon juice until smooth. Season with salt and pepper to taste.