Slow Cooker Pulled Pork and Jalapeño Pasta Salad

Name: Slow Cooker Pulled Pork and Jalapeño Pasta Salad
Prep time: 25 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 4 pounds (1815 g) pork shoulder (bone-in or boneless, with fat cap), trimmed of excess fat, patted dry; 1 whole (220 g) yellow onion, large, cut into thick wedges; 6 cloves (30 g) garlic cloves, smashed; 2 teaspoons (4 g) ground cumin; 1½ teaspoons (3 g) chili powder; 1 teaspoon (1 g) dried oregano; 1 teaspoon (2 g) smoked paprika; 1½ teaspoons (9 g) kosher salt; ½ teaspoon (1 g) freshly ground black pepper; 1 cup (240 ml) low-sodium chicken broth; 2 tablespoons (30 ml) fresh lime juice; 1 pound (454 g) short pasta (penne, rotini, or farfalle); 1½ cans (15 oz each) (425 g) canned black beans, drained and rinsed, drained and rinsed; 1½ cups (225 g) frozen corn kernels, thawed; 1 whole (200 g) red bell pepper, large, seeded and diced; 2 whole (30 g) fresh jalapeños, seeded and finely diced; ½ whole (80 g) red onion, medium, thinly sliced; ¾ cup (18 g) fresh cilantro, finely chopped; 4 tablespoons (60 ml) fresh lime juice; 4 tablespoons (60 ml) extra-virgin olive oil; 2 tablespoons (30 ml) red wine vinegar; ½ teaspoon (1 g) ground cumin; ½ teaspoon (3 g) kosher salt; ¼ teaspoon (½ g) freshly ground black pepper; ¾ cup (100 g) queso fresco, crumbled (optional); 1 whole (150 g) ripe avocado, pitted, peeled, and sliced (optional); 1 whole (50 g) fresh lime, cut into wedges (optional)

From the MyKitchenBank Kitchen

This vibrant pasta salad combines tender, smoky pulled pork from the slow cooker with a zesty lime-cilantro dressing, fresh jalapeños, black beans, corn, and crisp vegetables. It's a complete one-bowl meal that's perfect for meal prep, potlucks, or casual weeknight dinners. The pork cooks hands-off for hours while you go about your day, then shreds easily and mingles with the pasta for a protein-packed salad that's both satisfying and fresh-tasting.

Prep: 25 min
Cook: 8 hr
Wait: 30 min
Total: 8 hr 55 min
Makes: 6 servings (about 2 cups each)

Save to My Kitchen Jump to recipe

Ingredients

6 servings

For the pulled pork
4 pounds (1815 g) pork shoulder (bone-in or boneless, with fat cap), trimmed of excess fat, patted dry
1 whole (220 g) yellow onion, large, cut into thick wedges
6 cloves (30 g) garlic cloves, smashed
2 teaspoons (4 g) ground cumin
1½ teaspoons (3 g) chili powder
1 teaspoon (1 g) dried oregano
1 teaspoon (2 g) smoked paprika
1½ teaspoons (9 g) kosher salt
½ teaspoon (1 g) freshly ground black pepper
1 cup (240 ml) low-sodium chicken broth
2 tablespoons (30 ml) fresh lime juice
For the salad
1 pound (454 g) short pasta (penne, rotini, or farfalle)
1½ cans (15 oz each) (425 g) canned black beans, drained and rinsed, drained and rinsed
1½ cups (225 g) frozen corn kernels, thawed
1 whole (200 g) red bell pepper, large, seeded and diced
2 whole (30 g) fresh jalapeños, seeded and finely diced
½ whole (80 g) red onion, medium, thinly sliced
¾ cup (18 g) fresh cilantro, finely chopped
For the dressing
4 tablespoons (60 ml) fresh lime juice
4 tablespoons (60 ml) extra-virgin olive oil
2 tablespoons (30 ml) red wine vinegar
½ teaspoon (1 g) ground cumin
½ teaspoon (3 g) kosher salt
¼ teaspoon (0.5 g) freshly ground black pepper
For finishing
¾ cup (100 g) queso fresco, crumbled (optional)
1 whole (150 g) ripe avocado, pitted, peeled, and sliced (optional)
1 whole (50 g) fresh lime, cut into wedges (optional)

Equipment (6)

6-quart (5.7 L) slow cooker
Large pot for pasta (at least 6 quarts / 5.7 L)
Large bowl for salad
Medium bowl for dressing
Colander
Meat shredders or two forks

Steps

Before you start

Trim excess fat from pork shoulder, leaving a thin layer for flavor
Gather all ingredients for the slow cooker before starting
Have a sturdy fork or two meat shredders ready for pulling the pork

1
Season and sear the pork
- In a small bowl, combine cumin, chili powder, oregano, smoked paprika, salt, and black pepper.
- Pat the pork shoulder dry and rub the spice mixture evenly over all sides.
- If desired, sear the pork in a hot skillet over medium-high heat for 2–3 minutes per side to develop a crust (this is optional but adds flavor).
- This takes about 8–10 minutes total if searing.
+ Show details− Hide details
Ready when: Pork is golden brown on all sides (if searing)
Tip: Searing is optional but highly recommended—it caramelizes the spices and adds depth to the pulled pork flavor.
2
Build the slow cooker base
- Place the onion wedges and smashed garlic in the bottom of a 6-quart slow cooker.
- Set the seasoned pork on top of the vegetables.
- Pour the chicken broth and lime juice over the pork.
+ Show details− Hide details
Tip: The vegetables under the pork prevent it from sitting directly on the hot ceramic, ensuring even cooking.
3
Slow cook the porkOven 190°F / 90°C
- Cover the slow cooker and cook on LOW for 8 hours, or on HIGH for 4.5 to 5 hours.
- The pork is done when it shreds easily with a fork and reaches an internal temperature of 190°F (88°C).
- The meat should be fork-tender and fall apart without resistance.
+ Show details− Hide details
Ready when: Pork shreds easily with a fork and internal temperature reads 190°F (88°C)
Tip: Resist opening the lid during cooking—each lift adds 15–20 minutes to the cooking time.
4
Shred the pork
- Transfer the cooked pork to a cutting board and let it rest for 5 minutes.
- Using two forks or meat shredders, shred the pork into bite-sized pieces, discarding any large bits of fat.
- Reserve about 1 cup (240 ml) of the cooking liquid to moisten the pork; discard the rest along with the onion and garlic.
+ Show details− Hide details
Ready when: Pork shreds easily into uniform, bite-sized pieces
Tip: For cleaner, easier shredding, let the pork cool for a few minutes—it will hold together better than piping-hot pork.
5
Cook the pasta
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package directions until al dente (usually 8–12 minutes).
- Drain in a colander and rinse with cold water to stop the cooking and cool the pasta quickly.
+ Show details− Hide details
Ready when: Pasta is tender but still firm when bitten, not mushy
Tip: Cold rinsing cools the pasta so it won't wilt vegetables and beans when mixed.
6
Prepare the dressing
- In a medium bowl, whisk together the lime juice, olive oil, red wine vinegar, cumin, salt, and pepper until well combined.
- Taste and adjust seasoning as needed—the dressing should be bright and balanced between tart (lime/vinegar) and savory (cumin/salt).
+ Show details− Hide details
Ready when: Dressing is emulsified and evenly mixed
Tip: Whisk the oil in slowly while whisking constantly to help the vinegar and oil emulsify; this creates a more cohesive dressing.
7
Assemble the salad
- In a large bowl, combine the cooled pasta, shredded pork (with reserved cooking liquid), black beans, corn, diced red bell pepper, diced jalapeños, sliced red onion, and chopped cilantro.
- Pour the dressing over the top and toss gently but thoroughly until every component is coated.
- Let the salad sit for 5 minutes so the flavors meld.
+ Show details− Hide details
Ready when: All components are evenly coated with dressing and well mixed
Tip: Toss gently to avoid breaking the pasta or mashing the beans; a large spoon works better than a fork here.
8
Finish and serve
- Divide the salad among serving bowls or plates.
- If using, top each serving with crumbled queso fresco and avocado slices.
- Serve with lime wedges on the side so guests can add extra brightness if desired.
- Serve at room temperature or slightly chilled.
+ Show details− Hide details
Tip: Add avocado just before serving to prevent browning; lime wedges allow guests to control the acidity level.

Good to know

Tips

If the pulled pork seems dry, stir in more of the reserved cooking liquid a little at a time—the pasta absorbs dressing as it sits, and you want the salad moist but not soupy.
For meal prep, portion the salad into containers without the avocado; add fresh avocado when you're ready to eat so it doesn't brown.
This salad is excellent for picnics and potlucks because it actually improves as flavors meld over a few hours—don't worry if it sits at room temperature for a while.
For a spicier salad, keep some jalapeño seeds and white ribs (where the heat concentrates), or add a pinch of cayenne pepper to the dressing.

Make ahead

The pulled pork can be made 1–2 days ahead, cooled completely, and stored in an airtight container in the refrigerator. The entire salad (without avocado and queso fresco) can be made 4 hours ahead; store in the refrigeridge and bring to room temperature about 30 minutes before serving. Add toppings just before serving to maintain texture and prevent browning.

Storage & reheating

Refrigerate the complete salad (without avocado toppings) in an airtight container for up to 3 days. The pork and other components separate slightly as the salad sits—simply toss again before serving. Pulled pork alone keeps for up to 4 days in the refrigeridge in an airtight container, or up to 3 months frozen. The salad is not recommended for freezing due to the pasta texture, but shredded pork freezes beautifully.

Substitutions

canned black beans, drained and rinsed → Pinto beans or kidney beans, drained and rinsed. These offer a similar texture and mild flavor; pinto beans are slightly earthier, while kidney beans are firmer.
fresh cilantro → Fresh parsley, finely chopped. If cilantro tastes soapy to you, parsley provides herbaceous freshness without the polarizing flavor.
fresh jalapeños → Serrano peppers or frozen diced green chiles. Serrano peppers are spicier; frozen chiles are milder and offer a more charred flavor without fresh heat.
pork shoulder (bone-in or boneless, with fat cap) → Pork butt (they're the same cut) or beef chuck roast for pulled beef. Beef chuck takes the same time and temperature; the result is leaner but equally tender and delicious.