Salvadorian-Style Chicharrón Shredded Pork

Salvadorian-Style Chicharrón Shredded Pork

In El Salvador, chicharron is seasoned shredded pork, used to fill pupusas or thick corn tortillas. Our recipe for it requires a slow cooker and a skillet.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 20 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Cut pork into several large pieces and place meat in slow cooker with 1 cup salsa, cumin, salt, and pepper to taste.
  3. Step 3

    Cook on low for 6 to 8 hours (or 4 hours on high) or until pork is fork tender.
  4. Step 4

    Remove pork from slow cooker, reserving liquid, and shred finely with a fork or using a food processor (fitted with plastic blade).
  5. Step 5

    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.
  6. Step 6

    If making pupusas, add pork and salsa back to a ​food processor, fitted with metal blade, and process with short pulses until finely ground.