Crock Pot South American Pulled Pork
Cumin, oregano, green chilies, and lime give our pulled pork recipe delicious Latin flavor.
- Serves: 10 persons
- 5-pound pork butt roast
- 1onion (chopped)
- 3cloves of garlic (sliced)
- 1orange (quartered)
- 2limes (quartered)
- 2teaspoons cumin
- 2teaspoons oregano
- 1can of green chilies (diced)
- 2teaspoons ham base ( bouillon )
- 1cup water
- Salt and pepper to taste
- Optional: 2 tablespoons aji panca paste
- Garnish: cilantro (chopped)
- Garnish: lime wedges
Step 1Place 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.
Step 2Press the garlic slices into the pork roast in various places, making slits with a knife if necessary.
Step 3Stir the cumin, oregano, green chilies, ham base, and aji panca (if using) into the water, and pour over the roast.
Step 4Layer the lime and orange slices over the roast. Cover and turn crock pot to high.
Step 5Cook for 2 hours on high then reduce temperature to low and cook for 6 more hours.
Step 6Remove meat and reserve. Strain liquid through a colander into a saucepan. Discard contents of the colander.
Step 7Simmer cooking liquid on the stove until it's reduced to about 1 cup.
Step 8Preheat oven to 400 F. Shred meat, removing excess fat. Stir reduced sauce into meat.
Step 9Spread meat onto a baking sheet, and bake for 10 to 15 minutes, until slightly browned and heated through.
Step 10Serve with lime wedges, and garnish with cilantro, if desired.