Slow Cooker Southwestern Pork Roast

March 6, 2023

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The perfect Southwestern Pork Roast for a weekend dinner or impressing guests! Sweet and smoky southwestern spices braised in a tomato liquid with juicy pork that just falls apart—absolutely yummy! You can serve this pork between a soft potato bun, over mashed potatoes, over cheesy polenta, and your favorite veggies for a perfectly balanced meal.

I simply love southwestern flavors. There’s just something about the combination of cumin, chili powder, cinnamon, and coriander. Do you know how people say that something can bring you back to your childhood just by your senses themselves? Such as tasting something at a restaurant that reminds you of your grandmother, or hearing a certain phrase that your mother always said to you. The braising liquid along with the pork juices brought me back to tasting something at a diner a long time ago. It’s like a memory was unlocked!

How to make Slow Cooker Southwestern Pork Roast

The way that the pork just falls apart is just so satisfying. The pork is so flavorful and makes for a perfect weekend dinner. The pork is browned with the spices, then the braising liquid is made; everything goes into the slow cooker and cooks low and slow for the perfect fall-apart pulled southwestern pork. (Full ingredient amounts and complete instructions are available in the recipe card down below).

Pork Butt: Often called boston butt, this is the type of pork that works best in low and slow cooking.
Cinnamon, Chili Powder, Oregano, Salt, Pepper, Garlic Powder, Coriander, Cumin, Dried Thyme: The spice rub for the pork. The remainder of the spice mix is then used in the liquid to ensure you get the most flavor possible.
Tomato Sauce: Used as the braising liquid.
Chipotle Peppers in Adobo Sauce: Only a little bit is used, but it gives a nice smoky taste with a tiny hit of spice!
Green Bell Peppers & Poblano Peppers: The green peppers offer a bitter note while the poblanos, when cooked, offer a sweeter note.
Sweet Onions: You can use regular yellow onions if you wish.
Flour: Thickens up the braising liquid a bit. You can choose to omit this if you want to go gluten free. The liquid may be thinner, but it won’t lose out on taste!
Beef Broth: For a rich taste in braise liquid.
Cilantro: Fresh herbs are always a good choice!

Cut the pork in 1/2. Mix together the spices for the spice rub. Rub 1/2 of the spice mix onto each pork roast. Heat some vegetable oil over medium-high heat in a skillet large enough to fit both roasts. Brown the roasts on all sides then set aside onto a plate. Add in the onions and both peppers to the skillet. Cook until the veggies are slightly softened and lightly browned on the edges. Stir in the flour and the rest of the spice mix. Cook for a minute. Stir in the tomato sauce, beef broth, and chipotle pepper, scraping any browned bits on the bottom of the pan. Transfer to the slow cooker. Nestle in the pork roasts along with any accumulated juices. Cover with the lid and cook for 9-10 hours on low (preferred), or 6-7 on high. The pork should fall apart easily when you try to pick it up with tongs. Stir in the cilantro, then shred the pork. Season with salt and pepper, if desired. Serve.

Tips & FAQs

Storage: Keep in an airtight container in the fridge for up to 4 days.
Serve this with: mashed potatoes, cheesy polenta, rice pilaf, roasted brussels sprouts, roasted butternut squash, or roasted carrots! You can also make this a sandwich by putting this pork in between a soft potato or brioche bun.
Variations:
- Add a can of fire roasted tomatoes but drain it first.
- Use leftover pork for tacos or enchiladas.

Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.

Servings 6-8

Author Dani Bayer

Prep time

20 Min

Cook time

10 Hour

Total time

10 H & 20 M

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