Pulled Pork on the Stovetop is an easy way to make flavorful shredded pork without starting your oven or grill. This tender meat seasoned with Mexican inspired spices and served with beans is perfect for tacos, wraps and so much more!
Shredded Mexican Inspired Pork
This easy shredded pork made with Mexican inspired flavors comes together on the stovetop in less than an hour. The combination of taco seasoning with smoky cumin, red pepper and salsa add great flavor to the pork shoulder.
This shredded Mexican pork is great in Crispy Cheese Tacos, Pulled Pork & Bean Burritos or just about any dish that calls for pre-cooked pork or chicken.
Ways to Cook Pulled Pork
The beauty of pork is that it can take on so many different flavors and be made so many different ways. From Pressure Cooker BBQ Pork and Traeger Smoked Carnitas to Crock Pot Pulled Pork the possibilities are endless!
Whether you don’t want to heat your kitchen with the oven or it’s too cold to grill, sometimes you just want to make dinner on the stovetop and this pulled pork recipe is the perfect fix for dinner.
Pulled Pork with Beans
We added in red kidney beans to amp up the fiber and flavor, but you can easily leave them out if your family isn’t a bit fan of beans. Sometimes adding them in with shredded pork is a great way to disguise them a bit, so they won’t be as noticed.
As a kid I avoided beans at all costs, but now as a grown up I have come to appreciate the nutritional value they pack along with their creamy texture.
Pulled Pork Ingredients
Grab a pot along with the following ingredients and you will have tender shredded pork ready in under an hour!
- Pork shoulder
- Olive oil
- Salt & Pepper
- Ground cumin
- Taco seasoning
- Low-Sodium chicken or beef broth
- Small onion, thinly sliced
- Red chili flakes
- Red kidney beans
How to Make Pulled Pork on the Stovetop
Season the pork roast generously with salt and pepper. In a pot that just fits the roast, over medium high heat, add the olive oil. Once it is fragrant, add the seasoned pork shoulder. Sear the meat for 3-4 minutes on each side until browned.
Remove the browned pork roast and add the onions to the pan. Sauté for 3-4 minutes until softened. Return the pork to the pan along with the broth, cumin, taco seasoning, red pepper flakes and salsa.
Bring the pot to a boil then decrease heat to medium-low. Cook for about 30-45 minutes until the meat easily shreds. Shred pork with two fork and mix in the beans. Season with additional salt and pepper if needed.
IS PORK SHOULDER THE SAME AS PORK BUTT?
Pork butt, which is often referred to as a Boston Butt, comes from the shoulder of the pig, but is higher on the leg than the shoulder cut. The butt has more fat marbling and is fantastic for slow roasting.
Either cut will work well with these smoked pork carnitas, but you may prefer the fattier butt. Sometimes I will use one pork butt and one pork shoulder.
Can I use a bigger pork shoulder?
You can use a larger pork shoulder, but it will increase the cooking time. A 2 pound roast will take about 2 hours, while a 3 pound roast can take 2.5-3 hours to cook through until tender.
How to serve shredded pork and beans
- Southwest Cobb Salad with Chipotle Lime Dressing – Swap out the chicken for this flavorful pork
- Tater Tot Breakfast Casserole – Fill this delicious dish with shredded Mexican pork instead of sausage for a great breakfast or dinner served with salsa and sour cream
- Air Fryer Taco Calzones – Fill these soft calzones with shredded pork and cheese for an easy dinner
- Grilled Corn & Avocado Nachos – Swap out the chicken for pulled pork for even richer flavors
- Pork Carnitas Rice Bowls – Use this Mexican inspired pulled pork and beans in place of carnitas
- 1 pound pork shoulder
- Salt & Pepper
- 1 teaspoon olive oil
- 1 small onion, thinly sliced
- 2 cups low-sodium chicken or beef
- 1 teaspoon ground cumin
- 1 package (1.05 oz) taco seasonings
- ¼ teaspoon red chili flakes
- ¼ cup salsa
- ½ cup red kidney beans
- Season the pork roast generously with salt and pepper.
- Find a pot that just fits the roast. Drizzle the olive oil in the pan over medium high heat. Sear the pork shoulder for 3-4 minutes on each side until browned.
- Remove the browned pork roast and add the onions to the pan. Sauté for 3-4 minutes until softened. Return the pork to the pan along with the broth, cumin, red pepper flakes, taco seasoning and salsa.
- Bring the pot to a boil, then decrease heat to medium-low. Cook for about 30-45 minutes until the meat easily shreds.
- Shred the pork with two fork and mix in the beans. Season with additional salt and pepper if needed. Enjoy the meat in your favorite tacos, burritos or salad! Store any leftovers in an airtight container for up to 5 days.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 482Total Fat: 30gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 138mgSodium: 591mgCarbohydrates: 9gFiber: 2gSugar: 3gProtein: 43g
Provided nutrition data is only an estimate. If you are tracking these nutrients for medical purposes, please consult an outside, trusted source.