This great flavored, smoky dish is excellent when served with Black Valentine Beans with Garlic and Green Chile Peppers. You can also use this Slow-Cooked Pork Shoulder sliced or pulled apart, using two forks, and mixed with the juices to make delicious burritos, tacos, and sandwiches.
This delicious Slow-Cooked Pork Shoulder recipe and photos were shared with me by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.More great Pork Recipes.
- 1 (4-pound) pork shoulder roast, trimmed of the fat cap
- 1/2 tablespoon Mexican oregano
- 1/2 tablespoon ground cumin
- 1/2 tablespoon black pepper, freshly-ground
- 1/2 tablespoon ground allspice
- 1 medium onion, cut in half and then sliced
- 6 garlic cloves, diced
- 2 dried Guajillo chile pepper, stemmed, shake out seeds, and cut into chunks*
- 1/2 cup apple cider vinegar
- Juice and zest from 3 limes
- 1 (16-ounce) can diced tomatoes, fire-roasted with juice
- 1/2 cup chicken stock or turkey stock, homemade (if using store bought, buy a good-quality stock)**
- 1/2 tablespoon Knorr Caldo de Pollo (chicken bouillon)***
- Salt and freshly-ground pepper to taste
-
Place the trimmed pork shoulder on a large plate; set aside.
-
In a small bowl, combine the oregano, cumin, pepper, and allspice; rub mixture all over the pork shoulder and set aside.
-
Heat the slow cooker on high. When hot, place the onions, garlic, and Guajillo chile pepper on the bottom of the pot, mixing well. Place lid on the slow cooker.
-
NOTE: Newer slow cooker cook hotter than older ones because of new food safety rulings. The older crock pots cook with less heat, but it is felt that is not safe. I still use my older crock pot and have never had a problem, but I agree that my newer one cooks hotter, therefore faster than many older recipes. I used my newer slow cooker for this pork shoulder recipe.
-
In a bowl, combine vinegar, lime juice, lime zest, tomatoes, and chicken/turkey stock. Stir in the Knorr Caldo de Pollo. Taste and adjust seasonings by adding salt and pepper, as desired. Be careful of adding too much salt.
-
Place the pork shoulder on top of the onion mixture in the slow cooker and pour the vinegar mixture over the top. Using a long-handled wooden spoon, gently mix together all the ingredients.
-
Makes 4 to 6 servings.
* Guajilla Chile Peppers are one of the backbone chile peppers used in cooking Mexican-style dishes. This shiny, deep orange with brown tones measures about 4 to 6 inches long and 1 to 1 1/2 inches across. Not hot, but rich, smoky, and complex. Perfect for chili and especially nice with pork. Also used in salsas, chile sauces, and stews.
** Learn how easy it is to make homemade chicken or turkey stock.
*** Found is most supermarkets.