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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.
Ingredients
- 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
Steps to Make It
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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.
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Press the garlic slices into the pork roast in various places, making slits with a knife if necessary.
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Stir the cumin, oregano, green chilies, ham base, and aji panca (if using) into the water, and pour over the roast.
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Layer the lime and orange slices over the roast. Cover and turn crock pot to high.
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Cook for 2 hours on high then reduce temperature to low and cook for 6 more hours.
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Remove meat and reserve. Strain liquid through a colander into a saucepan. Discard contents of the colander.
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Simmer cooking liquid on the stove until it's reduced to about 1 cup.
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Preheat oven to 400 F. Shred meat, removing excess fat. Stir reduced sauce into meat.
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Spread meat onto a baking sheet, and bake for 10 to 15 minutes, until slightly browned and heated through.
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Serve with lime wedges, and garnish with cilantro, if desired.
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