Pulled pork is simple to make in the crock pot, and can be used in many ways. This South American-style pork is seasoned with cumin, oregano, orange, lime, garlic, onions, and green chilies. It's delicious in tacos, in sandwiches with salsa criolla, or with rice.
- 1 4-pound pork butt roast
- 1 onion (chopped)
- 3 cloves of garlic (sliced)
- 1 orange (quartered)
- 2 limes (quartered)
- 2 teaspoons cumin
- 2 teaspoons oregano
- 1 can of green chilies (diced)
- 2 teaspoons ham base (bouillon)
- 1 cup water
- salt and pepper to taste
- Optional: 2 tablespoons aji panca paste
- Garnish: cilantro (chopped)
- Garnish: lime wedges
Place the chopped onion in a large crock pot. Season the pork roast with salt and pepper on all sides, and place it on top of the onions.
Press the garlic slices into the pork roast in various places, making slits with a knife if necessary.
Stir the cumin, oregano, green chilies, ham base, and aji panca (if using) into the water, and pour over the roast.
Layer the lime and orange slices over the roast. Cover and turn crock pot to high.
Cook for 2 hours on high then reduce temperature to low, and cook for 6 more hours.
Remove meat, and reserve. Strain liquid through a colander into a saucepan. Discard contents of the colander.
Simmer cooking liquid on the stove until it's reduced to about 1 cup.
Preheat oven to 400 F. Shred meat, removing excess fat. Stir reduced sauce into meat.
Spread meat onto a baking sheet, and bake for 10-15 minutes, until slightly browned and heated through.
Serve with lime wedges, and garnish with cilantro, if desired.