Crock Pot South American Pulled Pork

By
Marian Blazes
Marian Blazes
Marian Blazes is a freelance writer and recipe developer with a passion for South American food. She wrote a cookbook focusing on the cuisine of Brazil.
Learn about The Spruce Eats' Editorial Process
Updated on 11/23/21
Pulled pork

 

kajakiki / Getty Images 
Prep: 10 mins
Cook: 8 hrs 15 mins
Total: 8 hrs 25 mins
Servings: 8 to 10 servings
Nutrition Facts (per serving)
574 Calories
35g Fat
22g Carbs
44g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 574
% Daily Value*
Total Fat 35g 44%
Saturated Fat 13g 64%
Cholesterol 156mg 52%
Sodium 401mg 17%
Total Carbohydrate 22g 8%
Dietary Fiber 4g 15%
Total Sugars 12g
Protein 44g
Vitamin C 90mg 451%
Calcium 129mg 10%
Iron 4mg 20%
Potassium 908mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

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Ingredients

  • 1 (4-pound) pork butt roast

  • 1 onion, chopped

  • 3 cloves garlic, sliced

  • 1 orange, quartered

  • 2 limes, quartered

  • 2 teaspoons cumin

  • 2 teaspoons oregano

  • 1 (4.5-ounce) can green chilies, diced

  • 2 teaspoons ham base (bouillon)

  • 1 cup water

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 2 tablespoons aji panca paste, optional

  • Chopped cilantro, for garnish

  • Lime, cut into wedges, for garnish

Steps to Make It

  1. 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.

  2. Press the garlic slices into the pork roast in various places, making slits with a knife if necessary.

  3. Stir the cumin, oregano, green chilies, ham base, and aji panca (if using) into the water, and pour over the roast.

  4. Layer the lime and orange slices over the roast. Cover and turn crock pot to high.

  5. Cook for 2 hours on high then reduce temperature to low and cook for 6 more hours.

  6. Remove meat and reserve. Strain liquid through a colander into a saucepan. Discard contents of the colander.

  7. Simmer cooking liquid on the stove until it's reduced to about 1 cup.

  8. Preheat oven to 400 F. Shred meat, removing excess fat. Stir reduced sauce into meat.

  9. Spread meat onto a baking sheet, and bake for 10 to 15 minutes, until slightly browned and heated through.

  10. Serve with lime wedges, and garnish with cilantro, if desired.