Juicy, tender and full of flavor, this Mexican Shredded Pork is a simple, versatile recipe made with just five ingredients. Choose the Instant Pot for speed or the slow cooker for the most tender results.
{This post contains affiliate links; I may receive a small commission at no extra cost to you if you make a purchase using these links.}
My family loves pork, and shredded pork is one of the easiest, most reliable ways to prepare it. Whether I use the slow cooker or the Instant Pot, the meat comes out juicy, tender and packed with flavor. A single batch stretches a long way—one portion often feeds my family for several meals.
If you enjoy shredded meats, you might also like my Instant Pot Shredded Beef recipe, which includes slow cooker directions.
Why You’ll Love This Shredded Pork Recipe
- Economical: Affordable cuts like pork shoulder or butt provide a lot of flavorful meat. Buying larger packs and freezing portions saves money and time.
- Versatile: Use the shredded pork in tacos, burritos, enchiladas, flautas, salads, or alongside salsa verde or chile colorado. It adapts to many dishes.
- Easy to prepare: Only five ingredients and minimal prep—no chopping required if you prefer to add whole garlic cloves and a halved onion.
- Healthy options: Uses simple, wholesome ingredients and can be made Whole30-friendly by choosing a compliant broth.
- Delicious: The result is always tender, juicy pork with great flavor.
Ingredients
- Pork: 4–6 lbs pork butt, pork shoulder, or country-style ribs. These cuts have enough fat to stay juicy. Avoid lean cuts like pork loin.
- Chicken broth: 2 cups low-sodium chicken broth (use a Whole30-compliant broth if needed).
- Garlic: 3 whole garlic cloves—no need to chop.
- Onion: 1/2 onion, left halved or roughly chopped as you prefer.
- Salt: 1 tablespoon kosher or coarse sea salt (reduce if using fine table salt).
See the recipe card below for exact quantities and serving size.
How to Make Shredded Pork
Slow Cooker Directions
- Prepare the meat: If using a pork butt or shoulder, cut into 4–5 pieces and place them in the slow cooker.
- Add ingredients: Pour 2 cups low-sodium chicken broth over the meat, add the halved onion and garlic cloves, and sprinkle 1 tablespoon of salt evenly over the pork.
- Cook: Cover and cook on low for 6–8 hours. Longer, slower cooking yields more tender meat.
- Shred: Remove the meat with tongs and let it cool slightly. Shred with two forks or by hand, discarding any large pieces of excess fat. Skim fat from the top of the cooking liquid, strain the broth through a mesh strainer, and mix about 1 cup of the cooking liquid into the shredded pork to keep it moist and flavorful.
Instant Pot Directions
- Prepare meat and ingredients: Cut the pork into 4–5 pieces and place them in the Instant Pot. Add the broth, garlic, onion and salt on top.
- Cook: Close the lid and set the valve to sealing. Pressure cook on high for 1½ hours. When the cycle ends, carefully quick-release the pressure (using a towel over the vent can help control any spray).
- Shred: Remove the pork with tongs, let it cool slightly, and shred with two forks or by hand, removing excess fat. Skim fat from the cooking liquid, strain it, and stir 1–2 cups of the strained broth into the shredded pork to maintain moisture.
How to Serve
This pork works wherever shredded or pulled pork is called for. Ideas include:
- Street-style tacos
- Burritos or enchiladas
- Flautas
- Shredded pork with salsa verde or in chile colorado
- On top of salads
- Served with Mexican-style spaghetti (espagueti verde)
Storing and Reheating
Store shredded pork in an airtight container, ideally covered with some of the strained cooking liquid to keep it moist. Refrigerate for 1–2 days or freeze for up to 2 months. To reheat, sauté in a skillet with 1–2 tablespoons of oil and a splash of the reserved cooking liquid to prevent drying out and to boost flavor.
Tips and Variations
- I prefer the slow cooker for the juiciest, fall-apart tender meat, but the Instant Pot is a great faster alternative.
- Save leftover cooking liquid: it makes a flavorful base for soups or beans and can be mixed into masa for tamales.
FAQ
They refer to the same thing: pork cooked until it can be easily pulled or shredded apart. “Pulled pork” is often linked with barbecue styles, but the methods and results are similar.
Carnitas are typically cooked in lard with seasonings and finished to be crispy on the outside while tender inside. This shredded pork is cooked in broth and remains tender throughout.
Cuts with good fat content—pork butt, shoulder, or country-style ribs—yield the most succulent shredded pork.
Shredding while the pork is hot is easiest because the meat is most tender. If the pork cools and you need to shred it, reheat it first.
If you try this recipe, please leave a comment and star rating. Follow the author on social media to stay updated and consider subscribing to the newsletter for new recipes and tips.
More Main Dish Recipes
- Gluten-Free Mole Poblano
- Enchiladas Rojas
- Ground Beef Entomatadas
- Albóndigas in Chipotle Sauce
Recipe
Mexican Shredded Pork
by Gemma Aguayo-Murphy
Equipment
- Instant Pot or slow cooker
Ingredients
- 4–6 lbs pork butt, pork shoulder, or country-style ribs (cut into 4–5 pieces)
- 2 cups chicken broth (use Whole30-compliant broth if needed)
- 1 tablespoon kosher or coarse sea salt
- 3 garlic cloves
- ½ onion
Instructions
Slow Cooker Directions
- Place the pork in the slow cooker and add the chicken broth, garlic, onion and salt.
- Cover and cook on low for 6–8 hours.
- Remove the pork, let cool slightly, then shred with two forks. Discard large pieces of fat.
- Skim fat from the cooking liquid, strain it, and mix about 1 cup of the strained broth into the shredded pork.
- Use the pork in your favorite shredded pork dishes.
Instant Pot Directions
- Place the pork in the Instant Pot and add the chicken broth, garlic, onion and salt.
- Close the lid, set the valve to sealing, and pressure cook on high for 1½ hours.
- Carefully quick-release the pressure. Remove the pork and let cool slightly.
- Shred the pork, discard large pieces of fat, skim fat from the cooking liquid, strain it, and mix 1–2 cups of the strained broth into the shredded pork.
- Use as desired.
Notes
Storing Shredded Pork
- Store in an airtight container, covered with some cooking liquid for best results.
- Refrigerate for 1–2 days or freeze for up to 2 months.
- Reheat in a skillet with a splash of cooking liquid to keep the meat moist.
My Amazon Picks
(Affiliate product widgets removed.)
Originally published May 23, 2020. Updated post and photos February 2023.