Healthy Mexican Thermomix Pulled Pork

skinnymixer’s Mexican Slow Cooked Pulled Pork

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Healthy Mexican Thermomix Pulled Pork

The Mexican Slow Cooked Pulled Pork Thermomix recipe is one of the original Skinnymixers recipes.

Packed full of flavour with some simple spices, it is a crowd favourite in the Skinnymixers Facebook Group. For those following the Whole30 diet, it is an amazing compliant dinner recipe.

If you are new to slow cooking meats, don’t be concerned about putting the spice coated pork into the slow cooker without any liquid. You will actually find that the meat releases a lot of juices throughout the cooking process.

For Best Results with the Pulled Pork

  1. I recommend preparing the day before and allowing the meat to marinate overnight at a minimum.
  2. Fresh spices will also produce the maximum amount of flavour, as spices become dull over time.
  3. Don’t cook it overnight or you won’t be able to sleep through the amazing smell!

Serving Suggestions

Mexican Feast Skinnymixers
Mexican fiesta for dinner with my family. Featuring Mexican Pulled Pork, Picadillo Chicken, red rice, guacamole, Chile con queso, refried black beans, chipotle salsa & jalapeño salsa ! Fed 14 people with single serves of all, inc corn tortillas & blue corn chips and plenty left over.
Healthy Mexican Thermomix Pulled Pork

skinnymixer's Mexican Slow Cooked Pulled Pork

** this recipe should be prepared 24 hours in advance for marinading and then needs around 8 hours cooking time in the slow cooker**
5 from 2 votes
Print Pin Rate
Course: Dinner
Cuisine: Mexican
Prep Time: 1 hour
Cook Time: 8 hours
Total Time: 9 hours
Servings: 9
Calories: 229kcal


Dry rub

  • 2 Tbsp sweet paprika
  • 2 Tbsp chipotle powder / OR. smoked paprika
  • 1 Tbsp coconut sugar / OR. rapadura / OR. brown sugar
  • 2 teaspoons ground cumin
  • 2 teaspoon dried oregano flakes
  • 2 teaspoon onion powder
  • 2 teaspoon garlic powder
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon cayenne pepper
  • 1/2 Tbsp salt


  • 1.5 kg or 3.3 lb pork shoulder - fat removed (keep it and turn it into crackling to serve on the side ;))
  • 2 Tbsp macadamia or olive oil


Slow Cooker Method

  • Add dry rub ingredients to mixer bowl, mill for 10 sec/speed 8. Pour in to your slow cooker bowl if your bowl is removable and able to go in the fridge. Otherwise just put it in a large bowl.
  • Remove any butcher string and excess fat from pork roast and pat dry with a paper towel.
  • Put your pork in the slow cooker bowl and cover liberally with the dry spice rub. Dont throw away any excess just keep it in the bottom of the bowl.
  • Refrigerate covered over night or atleast 1 hour.
  • Heat oil up in a large frying pan to medium heat. Take roast out of bowl, leaving excess dry spice rub behind. Brown all sides of the roast.
  • Return roast to the slow cooker bowl, and cook on low for 8 hours.
  • Once roast is tender, remove from slow cooker and chop roughly. Return to slow cooker bowl with retained juices and shred with two forks, mix well and serve.

Oven Method

  • Follow above steps 1 - 5 to marinate and brown the meat
  • Preheat oven to 150 °C or 300°F fan forced
  • Cover roast with two layers of baking paper and a layer of alfoil and bake for 6 hours or until tender.
  • Once roast is tender, remove from oven and let the meat rest for 10 mins. Shred with two forks, mix well and serve.


The Mexican Slow Cooked Pulled Pork goes wonderfully with the Skinnymixer's Pita Bread Wraps and Skinnymixer's Chipotle Mayonnaise.
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Use your sharp blade for this recipe.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!


Serving: 130g | Calories: 229kcal | Carbohydrates: 5.6g | Protein: 29.8g | Fat: 9.3g | Saturated Fat: 2.3g | Sodium: 907mg | Sugar: 3.2g

Slow Cooked Mexican Pulled Prk

  1. Making this again tonight… must be for the 10th time in 6 months… So tasty and economical, and easy! Great recipe, thanks!

  2. Has anyone made this with beef? What cut do you use? We love the pork but have guests coming who don’t eat it…

  3. I love this recipe so easy and delicious. We often get two meals so we have wraps one night and pulled pork pizza the next .

  4. My first Skinnymixer recipe attempt. This was delicious and a hit with all the family. 8yr old sons verdict – “Deliciously moist meaty taste! It’s the best!” Thanks Nik for such a lovely and simple recipe.

  5. I could eat this all day! Delicious! Meal one was with Skinnymixers Appleslaw and wraps, everyone loved it (including Master 3!), froze the leftovers which I used the following week for meal two – on a pizza with jalapeños, capsicum, onion, and cheese. My husband declared it the best pizza he’d ever had!

  6. Beyond amazing. I did it in the slow cooker and froze it in portions. Great on tortillas with coleslaw for quick weeknight dinners.

  7. We loved this! I also made a yummy Asian slaw with some crusty French hot bread shop rolls! It got devoured by the kids and all. It was perfect for a crowd of 10! I never thought slow cooking a shoulder of pork would be as yummy as this! I can’t wait to make this again. Thank you x

  8. This pulled pork is divine! I have used in numerous different dishes including with wraps, pizzas, salad, toasted sandwiches and pies. It makes enough for 4 separate meals for my family so is ver cost efficient:)

  9. I cooked this tonight for the family and it got rave reviews! My mum who doesn’t eat pork tucked straight in and said it was delicious! Served in wraps with sour cream. Thank you for the amazing recipe Nik 🙂

  10. This is fantastic. I made it without any sugar and we all loved it, 3 yr old and 11 month old included. Thanks for another great recipe, will be a regular in our household from now on ?

  11. Incredible flavor, soft tender pork, yum! Devine with your appleslaw in wraps and also with sweet potato mash. A big hit in our family!

  12. Best ever!! Love having leftovers on homemade pizza bases or cooked up with beans and salsa and made into nachos! Bliss!

  13. OK so I made this for the first time today. Flavour of the dry rub is incredible but I found that mine has dried out more than I expected. Is this normal? I did it in the oven. I put the two layers of baking paper and foil over the top but when I pulled it out to check just now the outside is quite dry and shrivelled. Inside still feels moist – not ready to shred yet except for the ends. So my question is: is the dry surrounds normal? All the extra dry rub in my pan is black and burnt to a crisp. Should I have added some liquid??? I have the oven on 150C fan forced. It was a 2kg shoulder before fat was removed. It has been in oven almost 5 hours. Thanks!

  14. Delightful! As a person new to eating pork id never cooked it until i saw this recipe. It was so tasty and moist. Its a family favorite. We serve with coleslaw the day its cooked and then leftovers go on pizza or tacos. 🙂

  15. I really wasn’t convinced that the pork was going to pull apart (as it should) at the end of the cooking time, but it did! I admit that I did add some brown sugar to the juices because I wasn’t 100% sold on the flavour (but maybe I just don’t like Mexican??), but the end result was lovely.

    We served it on brioche sliders with an asian coleslaw recipe that had a lovely dressing of creme fraiche, egg mayo, lime zest and juice (can’t remember what else) that complimented the pork beautifully.

    There was a LOT of it, so great for a gathering or feeding a large family.

    DON’T take the lid off the slow cooker, it will only let the heat out and the pork will take longer to cook. Put it on, and come back 8 hours later.

  16. How delicious and moist is this tasty pork. I am not a great fan of pork but definitely will be making this again and again.

  17. Made this last weekend for the family (Two adults, two children) and it was a big hit. Had enough left overs for another family meal and also packed enough for three lunches. Have made a similar one before but this one was much nicer, the use of the two different types of paprika instead of chili powder made the difference. Definitely on our make again list.

  18. This recipe is so tender and moist. I served it with the appleslaw and Niks bread. I will definitely make it again!

  19. Made this for dinner last night, the family said oh man what is this. I said just try it it’s like normal burritos. They woofed it down another hit in the household.

  20. Could I use other parts of pork to make this? We never have shoulder pork in our super market 🙁 (PS Sorry if this is a really stupid question but I never cooked pork roast before)

      1. We made it with one piece of shoulder and one of leg, and the shoulder was separating nicely whereas the leg was not possible to separate with fork. So, I’d only go for shoulder next time.

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