Chorizo Pulled Pork
Pork shoulder is turned into Chorizo Pulled Pork, with hints of chili powder, smoked paprika, cumin, black pepper, garlic, coriander, oregano, and red pepper flakes.
Using a slow cooker or Instant Pot, you end up with tender pieces of smoky, spicy pork, perfect for taco night!
I am so excited to be able to introduce the readers of Ditch the Wheat to my newest ebook, Real Food Slow Cooker Recipes! I have always been a huge fan of the slow cooker – it’s arguably my favorite and most-used kitchen tool – and this cookbook is a true testament to everything your slow cooker is capable of.
But I hope Real Food Slow Cooker Recipes will teach even the most seasoned home cook a thing or two about the versatility of their slow cooker.
And to start your real food slow-cooking journey, Ditch the Wheat readers are getting a special discount! Just use the code DITCH30 when you download the ebook and you’ll get 30% off!
This recipe for Chorizo Spiced Pork, which I’m calling Chorizo Pulled Pork, is one of my personal favorites from the ebook.
The blend of spices compliments the pork perfectly, and you can really dress up this dish however you like!
One of the best parts? Leftovers!
Tools for this recipe
Chorizo Pulled Pork Ingredients
- some spices like chili powder, smoked paprika, ground cumin, ground coriander, red pepper flakes, ground cinnamon, ground cloves
- sea salt
- black pepper
- granulated garlic
- dried oregano
- some apple cider vinegar
- pork shoulder
How to Make Chorizo Pulled Pork
In a small bowl, mix the chili powder, smoked paprika, cumin, sea salt, pepper, garlic, coriander, oregano, red pepper flakes, cloves, cinnamon, and apple cider vinegar.
Rub the pork with the spice blend. Make sure that it is well covered. Cover and refrigerate for at least one hour or up to overnight.
Place in the slow cooker and cook on low for 8 hours.
Chef’s tip: Serve with thinly sliced jicama shells, topped with cilantro, jalapeño, and mango.
How can I make this recipe in my Instant Pot?
Set your instant pot to manual. Set the time for 1 hour and 30 minutes (90 minutes) on high. Follow the directions for cooking meat in your instant pot. Allow it to release the pressure naturally.
Can I use paprika instead of smoked paprika to make chorizo pulled pork?
Yes, you can use paprika instead of smoked paprika to make chorizo pulled pork. The smoked paprika adds a wonderful smoky flavor.
Can I use white vinegar instead of apple cider vinegar to make chorizo pulled pork?
Yes, you can use white vinegar instead of apple cider vinegar to make chorizo pulled pork. Distilled white vinegar is gluten-free.
You can find this recipe in Real Food Slow Cooker Recipes plus 70+ more clean eating slow cooker recipes.
More Easy Gluten Free Dinner Recipes
- Paleo Meatloaf
- Paleo Shepherd’s Pie
- Healthy Lemon Chicken
- Instant Pot Turkey Chili
- Keto Cabbage Rolls
- Slow Cooker BBQ Ribs
If you loved this recipe, I would be really grateful if you can rate the recipe card and share any photos you took on Instagram using #ditchthewheat and tag me in your post or story.
Chorizo Pulled Pork recipe
- 1 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 2 teaspoons sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon granulated garlic
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon dried oregano
- 1⁄4 teaspoon red pepper flakes
- 1⁄8 teaspoon ground cloves
- Pinch of ground cinnamon
- 1⁄4 cup apple cider vinegar
- 2 lbs. pork shoulder, cut into 1-inch cubes
- In a small bowl, mix the chili powder, smoked paprika, cumin, sea salt, pepper, garlic, coriander, oregano, red pepper flakes, cloves, cinnamon and apple cider vinegar.
- Rub the pork with the spice blend. Make sure that it is well covered. Cover and refrigerate for at least one hour or up to overnight.
- Place in the slow cooker and cook on low for 8 hours.
Amount Per Serving: Calories: 456Total Fat: 33gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 136mgSodium: 849mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 36g
Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She’s also a reiki master and crystal healer.