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.
- Serves: 20 persons
- 3to 5 pound pork butt
- 1to 2 cups salsa
- 1teaspoon cumin
- 1teaspoon salt
- Black pepper to taste
Step 1Gather the ingredients.
Step 2Cut pork into several large pieces and place meat in slow cooker with 1 cup salsa, cumin, salt, and pepper to taste.
Step 3Cook on low for 6 to 8 hours (or 4 hours on high) or until pork is fork tender.
Step 4Remove pork from slow cooker, reserving liquid, and shred finely with a fork or using a food processor (fitted with plastic blade).
Step 5Place 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.
Step 6If making pupusas, add pork and salsa back to a food processor, fitted with metal blade, and process with short pulses until finely ground.