Slow Cooker Jalapeño Ranch Pulled Pork Shoulder
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.
Ingredient Tips:
Pork Shoulder: Choose a well-marbled pork shoulder for maximum tenderness. The fat will break down during cooking, creating a juicy, flavorful pulled pork.
Jalapeños: For less heat, remove the seeds and ribs of the jalapeños before adding them to the slow cooker. If you like it extra spicy, you can add some jalapeño seeds or opt for a spicier pepper.
Cooking Liquid: Add a small amount of liquid to the slow cooker to keep the pork moist as it cooks. Use chicken broth, vegetable broth, or a splash of apple cider vinegar to help balance the flavors.
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