Slow Cooker Jalapeño Ranch Pulled Pork
Time to fire up the slow cooker! This melt-in-your-mouth pork is cooked low & slow with spicy peppers and a savory dose of Ranch flavor to create a savory masterpiece with just the right kick of jalapeño heat.
Ingredients(6)
pork shoulder roast
1 (4 lb)
kosher salt and ground black pepper, to taste
chicken broth
1 ½ cups
jalapeños, seeded and cut into 1-inch chunks
2
¾ cup
juice of 1 lime
For safe meat preparation, reference the USDA website.
Steps(4)
- 1
Season the pork shoulder on all sides with salt and pepper. Place into the bowl of a slow cooker. You may need to cut it into big chunks to get it to fit.
- 2
Pour the chicken broth over the roast and scatter the jalapeños around. Cover and cook on low heat for 8 hours, or until you can pull the pork apart easily with a fork.
- 3
Shred the meat in the pot of the slow cooker, removing any large chunks of fat that remain. Stir in the Hidden Valley® Creamy Jalapeño Ranch Condiment & Topping and the lime juice.
- 4
Let sit in the pot for another 5–10 minutes, until warmed through. Serve plain, in tacos, burritos or on top of rice
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