The word chicharrón means different things in different parts of Central and South American. Usually, chicharrones are fried pieces of pork rind or some kind of fatty fried pork. In El Salvador, chicharrón is finely shredded seasoned pork used to fill the popular stuffed corn tortillas called pupusas. Chicharron is usually prepared by cooking the pork until it's tender, then frying it a bit in its rendered fat, then grinding it to a paste with tomatoes, onions, and seasonings. This recipe uses salsa and the crockpot for convenience, and the resulting shredded pork is great for burritos or nachos or served with rice.
- 3 to 5 pound pork butt
- 1 to 2 cups salsa
- 1 teaspoon cumin
- 1 teaspoon salt
- Black pepper to taste
Cut the pork into several large pieces and place the meat in the slow cooker with 1 cup salsa, the cumin, salt, and pepper to taste.
Cook on low for 6 to 8 hours (or 4 hours on high) or until pork is fork tender.
Remove pork from slow cooker, reserving liquid, and shred finely with a fork or using a food processor (fitted with the plastic blade).
Place shredded pork and reserved liquid in a large skillet and saute until liquid evaporates and pork starts to brown slightly. Stir in remaining salsa until desired consistency.
For making pupusas, add pork and salsa back to a food processor, fitted with metal blade, and process with short pulses until finely ground.