Pulled pork is simple to make in the crockpot, and can be used in many ways. This South American-style pork is seasoned with cumin, oregano, orange and lime, garlic, onions and green chiles. It's delicious in tacos, in sandwiches with salsa criolla
, or with rice.
- 1 4-pound pork butt roast
- 1 onion, chopped
- 3 cloves of garlic, sliced
- 1 orange, quartered
- 2 limes, quarted
- 2 teaspoons cumin
- 2 teaspoons oregano
- 1 can of diced green chiles
- 2 teaspoons ham base (bouillon)
- 1 cup water
- 2 tablespoons aji panca paste (optional)
- Salt and pepper to taste
- Cilantro for garnish
- Place the chopped onion in a large crockpot. Season the pork roast with salt and pepper on all sides and place it on top of the onions.
- Press the garlic slices into the pork roast in various places, making slits with a knife if necessary.
- Stir the cumin, oregano, green chiles, ham base, and aji panca (if using) into the water, and pour over the roast.
- Layer the lime and orange slices over the roast. Cover and turn crockpot to high.
- Cook for 2 hours on high, then reduce temperature to low and cook for 6 more hours.
- Remove meat and reserve. Strain liquid through a colander into a saucepan. Discard contents of colander.
- Simmer cooking liquid on the stove until it's reduced to about 1 cup.
- Preheat oven to 400 degrees. Shred meat, removing excess fat. Stir reduced sauce into meat.
- Spread meat onto a baking sheet and bake for 10-15 minutes, until slightly browned and heated through.
- Serve with lime wedges and garnish with cilantro, if desired.