Slow-Cooker Jalapeño Pulled Pork
Slow-Cooker Jalapeño Pulled Pork brings together the bold flavors of carnitas, barbecue pulled pork, and Vietnamese caramel pork. This four-ingredient dish offers a sticky, sweet, and spicy experience that will satisfy any craving.
The slow cooking process tenderizes the pork shoulder, infusing it with savory depth from pickled jalapeño brine and fish sauce. The result is melt-in-your-mouth meat with a delightful crispy edge.
To finish, a sweet and tangy glaze made from brown sugar and pickled jalapeños coats the pulled pork, making it the perfect addition to rice, tortillas, or burger buns.
Slow-Cooker Jalapeño Pulled Pork Ingredients
The key to this dish’s bold flavor lies in the rich, marbled pork shoulder, which becomes tender and juicy as it slow-cooks. Pickled jalapeños bring both a tangy bite and a subtle heat, while their brine infuses the meat with extra depth. Fish sauce adds an umami-rich, savory base that balances the sweetness to come. Finally, brown sugar melts into the cooking liquid, creating a luscious glaze that caramelizes into a perfect finish.
Recipe Tips
- Searing the Pork: Don’t skip the searing step! Browning the pork shoulder in a hot Dutch oven adds rich flavor through caramelization. It creates a savory crust that enhances the overall depth of the dish. Make sure not to overcrowd the pot when searing—work in batches if needed to get an even sear on all sides.
- Adjusting Heat: The amount of heat from the jalapeños can vary depending on the brand and your personal spice tolerance. Start with fewer jalapeño slices when adding to the glaze, and taste as you go. You can always add more heat, but you can’t take it away once it’s too spicy.
- Fat Removal: After cooking, be sure to remove the layer of fat from the cooking liquid. This not only makes the dish leaner but also allows the sauce to thicken and become more concentrated, making the final glaze sweeter and more flavorful.
What to Serve with Slow-Cooker Jalapeño Pulled Pork
- Steamed Rice: Serve this pulled pork over a bed of fluffy steamed rice to soak up all that delicious sauce. The rice acts as the perfect base to balance the sweet, spicy, and savory flavors, giving you a well-rounded meal.
- Soft Tortillas: For a more handheld option, warm up some soft flour or corn tortillas. Pile the pulled pork high and garnish with a few slices of fresh avocado and a squeeze of lime for a zesty kick. Add some sour cream or salsa for extra flavor!
- Crispy French Fries: If you’re craving a hearty side, crispy French fries make a fantastic pairing with pulled pork. The crunchy texture and salty flavor of the fries complement the soft, savory meat perfectly, creating a satisfying contrast in every bite.
FAQ
- Can I use a different cut of pork for this recipe? While pork shoulder is ideal for its tenderness and ability to shred easily, you can substitute it with other cuts like pork butt. Just make sure the cut has some fat for flavor and tenderness during the slow cooking process.
- How do I store leftovers? Store any leftover pulled pork in an airtight container in the fridge for up to 3-4 days. Reheat it gently in the microwave or on the stovetop with a splash of the cooking liquid to keep the meat moist.
- Can I make this dish spicier? Absolutely! If you love more heat, add extra pickled jalapeños to the glaze, or incorporate some fresh chopped fresh chilies into the slow cooker with the brine and fish sauce for an added kick.
- Is this recipe freezer-friendly? Yes! This pulled pork freezes well. After it has cooled, transfer it to a freezer-safe container or bag and store for up to 3 months. Reheat thoroughly when you’re ready to enjoy it again.
Slow-Cooker Jalapeño Pulled Pork
This straightforward yet flavorful recipe combines elements of carnitas, barbecue pulled pork, and Vietnamese caramel pork to create a unique fusion of sticky, sweet, and spicy pulled pork. By braising browned pork shoulder in a slow cooker with pickled jalapeño brine and fish sauce, the meat becomes exceptionally tender while absorbing deep savory flavors. The cooking liquid is then simmered with brown sugar and pickled jalapeño slices to form a rich glaze that coats the tender, pull-apart meat with a perfectly balanced sweetness and spice. This dish is versatile and can be enjoyed over rice, tucked inside tortillas, or served on burger buns.
Ingredients
- 2 tablespoons grapeseed or vegetable oil
- 2½ to 3 pounds boneless pork shoulder cut into approximately 2-inch pieces
- Salt to taste
- 1 12-ounce jar of pickled jalapeño slices
- 2 tablespoons fish sauce
- ½ cup brown sugar
Instructions
- Sear the Pork
- Begin by heating the oil in a large Dutch oven over medium-high heat. Lightly season the pork pieces with salt, then add them to the pot in batches, ensuring they aren’t crowded. Sear the pork on all sides until browned, about 8 to 10 minutes. Once browned, transfer the pork to a 5- to 8-quart slow cooker. Pour off any excess fat from the pot but be sure to reserve it; do not wash the pot.
- Slow-Cook the Pork
- Add the pickled jalapeño brine to the slow cooker, approximately ¾ cup, and then stir in the fish sauce. Cover the cooker and cook on low heat for 4 to 6 hours, or until the pork shreds easily with a fork.
- Make the Glaze
- After the pork has cooked, spoon off the fat from the liquid in the slow cooker. Pour 1 cup of this liquid into the reserved Dutch oven, then stir in the brown sugar and pickled jalapeño slices, adjusting the quantity to suit your heat preference. Simmer the mixture over medium-high heat, scraping the pot’s bottom, until the sauce thickens and reduces by half, about 7 to 9 minutes, resulting in a syrup-like glaze.
- Shred the Pork and Combine
- Using two forks, shred the pork directly in the slow cooker into bite-sized pieces. Once the pork is shredded, stir the reduced sauce into the meat, ensuring it is well-coated. Serve and enjoy.
