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Slow Cooker Pork Posole Recipe
3.9 from 45 votes

Slow Cooker Pork Posole Recipe

Spicy and comforting for a winter meal straight from the slow cooker.

Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
Servings: 10 -12
Course: Soup, Dinner, Others
Cuisine: American, Vegetarian

Ingredients

  • 5 pound pork shoulder roast aka Boston Butt
  • 1 onion sliced
  • ½ garlic whole head
  • 16 ounces chicken stock
  • 1 lime juiced
  • 1 ½ jalapeño cut in half and seeded, large
  • 3 bay leaf
  • 1 tablespoon oregano
  • 1 10- ounce tomatoes with green chiles can Rotel brand
  • ⅓ cup cilantro leaves
  • 2 carrot chopped
  • 1 30- ounce hominy canned
  • 1 tablespoon black pepper
  • 1 tablespoon kosher salt

Instructions

    Cup of Yum
  1. Layer half of sliced onion on the bottom of your crock pot. Cut roast into 3-4 large pieces and add to crock pot then sprinkle with salt and pepper. Add half head of garlic (no need to remove paper wrap), the rest of the onion slices, chicken stock, bay leaves, jalapenos, lime juice and lime halves plus oregano and Rotel tomatoes.
  2. **NOTE Some people have experienced a bitter taste because of the lime juice. You can make this optional and add at the end of cooking as a flavoring.
  3. Cover and set to high and cook for 4- 4 ½ hours or until meat is tender and pulls apart like butter.
  4. Remove meat from the crockpot and set aside to cool enough to handle and shred pork. Remove lime rinds and bay leaves and discard. Remove jalapeno slices and chop finely. Remove garlic, discard paper casings and chop finely and add jalapeno and garlic back to the crockpot with half of the pork, carrots and hominy. Cover and cook for an additional half hour or until warmed through and carrots are fork tender.
  5. Reserve the other half of the pork for sandwiches, burritos or chili.