Pulled Birria-Style Pork Loin (Slow Cooker)
Tender pulled pork loin braised in aromatic Mexican-style spices using a simplified chili blend, served with tortillas and fresh toppings on the side—perfect for meal prep.
- Prep time
- 15 min
- Cook time
- 480 min
- Yield
- 1 servings
Ingredients
- 7.5 g Apple Cider Vinegar
- 3 g Bay Leaf
- 240 g Beef Broth
- 1.13 g Black Pepper
- 0.31 g Cayenne Pepper
- 15 g Chili Powder
- 1.25 g Cinnamon
- 22 g Corn Tortilla
- 1.5 g Cumin
- 0.33 g Dried Oregano
- 3 g Garlic
- 6.75 g Olive oil
- 75 g Onion
- 227 g Pork Loin
- 1.25 g Salt
- 1.5 g Smoked Paprika
Instructions
- Mince garlic and dice the onion.
- In a blender, combine garlic, chili powder, smoked paprika, cumin, cinnamon, cayenne, oregano, vinegar, olive oil, salt, pepper, and ½ cup beef broth. Blend until smooth.
- Place pork loin and onion in the slow cooker. Pour the blended sauce over the pork. Add bay leaves.
- Pour remaining 1.5 cups of beef broth around the edges.
- Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until pork is tender and shreddable.
- Remove pork and shred with forks. Discard bay leaves.
- Return shredded pork to the slow cooker and stir into the broth.
- Portion meat and consommé into containers. Serve with tortillas and desired toppings like onion, cilantro, lime, and tomatoes.