Master the Art of Making Mouthwatering Qdoba-Style Pulled Pork at Home

As a passionate foodie and amateur home cook, I’m always on the lookout for recipes that will satisfy my cravings for my favorite restaurant meals. Over the years, I’ve managed to crack the code on recreating some of my most-loved dishes, but Qdoba’s irresistible pulled pork has always eluded me. That is, until now!

After lots of trial and error in my kitchen, I’m excited to share this foolproof method for making authentic, flavor-packed Qdoba-style pulled pork right in your own home. With just a few simple ingredients and techniques, you can have this sensational shredded pork on the table in no time. Keep reading for my step-by-step guide to pulled pork success!

Gear Up with the Right Equipment

Recreating Qdoba’s signature pork requires long, slow cooking to make the meat incredibly tender That means a slow cooker or Instant Pot is your best bet for mimicking the restaurant’s cooking method. If you have a programmable pressure cooker, you can make this recipe even quicker Just make sure to use a model with a minimum 6-quart capacity so there’s enough room for the pork to cook evenly.

And for pulling the cooked pork into delicate shreds you’ll need two forks. Sturdy fork tines are key here since you’ll be destroying some of that pork’s structural integrity to get those soft, stringy pieces of meat that define pulled pork.

Choose the Right Cut

Picking the right cut is crucial for pork that pulls apart into perfect shreds. Qdoba’s pulled pork is all about moist, succulent meat infused with bold flavors. For this, I recommend choosing a boneless pork shoulder, also called a pork butt.

The marbled fat content keeps the lean meat tender and adds incredible flavor. Aim for a 2-3 pound pork shoulder so you’ll have plenty of delicious pulled pork for leftovers.

Mix a Simple Dry Rub

One of the keys to incredible pulled pork is getting that signature smoky, savory flavor into every bite. For this, I like to coat the raw pork with a straightforward dry rub before it goes into the cooker

Here’s my go-to spice blend:

• 2 tablespoons brown sugar
• 1 1⁄2 tablespoons chili powder
• 1 tablespoon smoked paprika
• 1 1⁄2 teaspoons garlic powder
• 1 1⁄2 teaspoons onion powder
• 1 1⁄2 teaspoons ground cumin
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Just mix all the ingredients until well combined. Then liberally rub the mixture all over the pork shoulder, pressing it into the meat. Let it marinate for at least 20 minutes or up to overnight.

Slow Cook with Zesty Salsa

Now comes the fun part – nestling that well-seasoned pork into a slow cooker bath of flavorful salsa verde. This green tomatillo salsa adds a tangy, bright note to balance the warm spices in the dry rub.

For 2-3 pounds of pork shoulder, use about 1 cup of salsa. I like to use a store-bought salsa verde to simplify the prep work. Feel free to add extra cilantro, lime juice, garlic, or heat to customize it to your tastes.

Set the slow cooker to low and let the pork cook for 7-8 hours. The meat should be fall-apart tender when it’s ready.

Shred and Crisp the Pork

Once cooked, carefully transfer the pork to a cutting board or pan. Let it rest for about 10 minutes before the fun part – shredding!

Use two forks to pull and shred the pork until it resembles fine, soft strands. Try to get a variety of textures from small shreds to bigger chunks.

For extra flavor and texture, I like to crisp up the shredded pork in a skillet. Just cook it over medium-high heat, stirring frequently, until you get some lightly browned, crunchy bits.

Simmer and Serve Qdoba-Style

Almost ready! Return the shredded pork to the slow cooker and mix with the remaining salsa. Let it simmer together for 20-30 minutes so all the flavors meld.

Then, serve it up just like they do at Qdoba. Spoon that succulent pork into burrito bowls, tacos, nachos, sandwiches – the possibilities are endless!

Top with your favorite fixings like guacamole, cheese, onions, cilantro, and a squeeze of lime. Now you can satisfy those pulled pork cravings anytime.

For an extra-quick version, you can easily adapt this recipe for the Instant Pot. Use 1 cup broth instead of salsa and cook on high pressure for 45-60 minutes. Then shred, crisp, and serve just like the slow cooker method.