If you ask me, jalapeño pulled pork is one of those recipes that just makes everyone happy.
This Mexican-inspired take on classic pulled pork brings together tender meat that’s been slowly cooked until it practically falls apart, with just the right kick of heat from fresh jalapeños. The meat soaks up all those good flavors while it cooks, making every bite worth the wait.
It’s perfect tucked into warm tortillas with some fresh lime and cilantro, or piled high on a soft bun with crunchy coleslaw. The leftovers might even taste better the next day, if they last that long.
It’s the kind of dish that’s simple enough for a weeknight dinner but good enough to serve when friends come over for game day.
Why You’ll Love This Jalapeño Pulled Pork
- Set-it-and-forget-it ease – While it takes several hours to cook, your active prep time is minimal – just cut the meat, add the ingredients, and let it cook until tender.
- Simple ingredients – With just 6 basic ingredients, this recipe proves that sometimes less is more. You probably have most of these items in your pantry already.
- Sweet and spicy flavor – The combination of brown sugar and jalapeños creates the perfect balance of heat and sweetness that makes this pork absolutely crave-worthy.
- Meal prep friendly – Make a big batch and enjoy it throughout the week – it’s great for sandwiches, tacos, rice bowls, or even on its own.
What Kind of Pork Should I Use?
Pork shoulder is the star player for this recipe, and you might see it labeled as “pork butt” or “Boston butt” at your grocery store – don’t worry, they’re all the same cut! This well-marbled piece of meat comes from the upper part of the pig’s shoulder and is perfect for slow cooking because it has just the right amount of fat running through it. For the best results, look for a piece that has a nice mix of lean meat and fat – this marbling will help keep your pulled pork juicy and tender. If you can only find bone-in pork shoulder, that works too – just add about half a pound to the weight to account for the bone, and make sure to remove any tough outer fat cap before cutting it into chunks.
Options for Substitutions
This pulled pork recipe is pretty adaptable – here’s what you can switch up if needed:
- Grapeseed or vegetable oil: Any neutral-flavored oil works here – try canola, avocado, or even regular vegetable oil. Just avoid oils with strong flavors like olive oil or sesame oil.
- Pork shoulder: Pork shoulder (also called pork butt) is really the best cut for this dish because of its fat content and how it breaks down during cooking. In a pinch, you could use pork loin, but it won’t be quite as tender and you’ll need to reduce the cooking time.
- Pickled jalapeños: If you want to adjust the heat level, try mixing pickled jalapeños with mild pickled banana peppers. For less heat, use half the amount of jalapeños and replace the rest with the brine from the jar.
- Fish sauce: If you don’t have fish sauce, try Worcestershire sauce instead. The flavor will be different, but you’ll still get that nice umami kick. Use the same amount.
- Brown sugar: Regular white sugar plus a tablespoon of molasses works great. You can also use honey or maple syrup – just start with 1/3 cup since they’re sweeter than brown sugar.
Watch Out for These Mistakes While Cooking
The biggest mistake when making jalapeño pulled pork is rushing the cooking process – this cut needs low and slow cooking to break down the tough muscle fibers, so plan for at least 4-5 hours of cooking time until the meat easily shreds with a fork. Another common error is not seasoning the pork chunks thoroughly before cooking – take time to pat the meat dry and season generously with salt on all sides, which helps develop a flavorful crust. When working with jalapeños, don’t dump out the pickling liquid – it adds amazing tang and heat to the final dish, so pour in both the peppers and their brine. For the best texture, avoid constantly opening the lid to check on the meat, as this releases precious moisture and extends cooking time – instead, wait until the last hour to start testing for tenderness.
What to Serve With Jalapeño Pulled Pork?
This spicy pulled pork is just begging to be turned into tacos or piled high on soft brioche buns for sandwiches! For tacos, I like to set out warm corn tortillas, diced onions, fresh cilantro, and lime wedges so everyone can build their own. If you’re going the sandwich route, a creamy coleslaw makes the perfect cooling side dish to balance out the heat from the jalapeños. You can also serve this pulled pork over rice or quinoa with some black beans on the side for a hearty bowl-style meal. Since the meat brings plenty of bold flavor, simple sides like corn on the cob or a fresh cucumber salad work really well to round out the plate.
Storage Instructions
Keep Fresh: This jalapeño pulled pork stays good in the fridge for up to 4 days when kept in an airtight container. I like to store it with a bit of the cooking liquid to keep the meat nice and juicy – it actually gets even better after a day as the flavors continue to develop!
Freeze: Got leftovers? This pulled pork freezes really well! Pack it in freezer-safe containers or bags with some cooking liquid and it’ll keep for up to 3 months. I often make a double batch just to freeze half for quick dinners later.
Warm Up: To bring your pulled pork back to life, warm it up slowly in a covered pan on the stove with a splash of water or broth, or pop it in the microwave. If it’s frozen, thaw overnight in the fridge first. Give it a good stir every now and then while heating to make sure it warms evenly.
| Preparation Time | 15-20 minutes |
| Cooking Time | 240-360 minutes |
| Total Time | 255-380 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2500
- Protein: 150-170 g
- Fat: 150-170 g
- Carbohydrates: 100-120 g
Ingredients
- 2 tablespoons grapeseed or vegetable oil
- 2½ to 3 pounds boneless pork shoulder, cut into approximately 2-inch chunks
- Salt
- 1 jar (12 ounces) pickled jalapeño slices
- 2 tablespoons fish sauce
- 1/2 cup brown sugar
Step 1: Sear the Pork
In a large Dutch oven, heat the oil over medium-high heat.
Lightly sprinkle the pork with salt.
Add the pork to the pot, making sure not to overcrowd (cook in batches if necessary).
Sear the pork until browned on all sides, about 8 to 10 minutes.
Once seared, transfer the pork to a 5- to 8-quart slow cooker.
Step 2: Prepare and Start Cooking the Pork
Pour off any excess fat from the Dutch oven, reserving the pot without washing it.
Hold back the pickled jalapeños with your fingers and pour about ¾ cup of the brine into the slow cooker.
Add the fish sauce to the slow cooker as well.
Cover and cook on low heat until the meat is tender and shreds easily with a fork, about 4 to 6 hours.
Step 3: Make the Sauce
After the pork is cooked, spoon off the layer of fat from the liquid in the slow cooker.
Pour 1 cup of the liquid into the reserved Dutch oven.
Add brown sugar and 2 to 4 tablespoons of pickled jalapeño slices, adjusting the amount based on your heat preference.
Simmer over medium-high heat, scraping the bottom of the pot, until the mixture reduces by half and has a syrup-like consistency, about 7 to 9 minutes.
Step 4: Shred the Pork and Combine
While the sauce is reducing, use two forks to shred the pork directly in the slow cooker into large, bite-sized pieces.
Once the sauce has reduced, stir it into the shredded pork in the slow cooker, ensuring that the sauce is evenly distributed throughout the meat.
Step 5: Serve and Enjoy
Your dish is now ready to be served!
Enjoy the spicy, sweet, and savory flavors of this deliciously tender pork dish.
Serve it on your choice of sides, such as rice, tortillas, or as a filling for sandwiches.
