Slow-Cooked Pork Shoulder with Lime and Chile Pepper
Slow Cooker Recipe - Crock Pot Recipe - Pork Recipe

This delicious Crock Pot Slow-Cooked Pork Shoulder recipe and photos were shared with me by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.

This great flavored, smoky dish is excellent when served with Black Valentine Beans with Garlic and Green Chile Peppes. You can also use this cooked pork sliced or pulled apart, using two forks, and mixed with the juices to make delicious burritos, tacos, and sandwiches.

More great Pork Recipes.
 

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Slow-Cooked Pork Shoulder with Lime and Chile Pepper - Crock Pot Recipe

Recipe Type: Pork, Chile Pepper, Tomatoes
Cuisine: Southwest
Yields: 4 to 6 servings
Prep time: 15 min
Cook time: 8 hr

Ingredients:

1 (4-pound) pork shoulder roast, trimmed of the fat cap
1/2 tablespoon Mexican oregano
1/2 tablespoon ground cumin
1/2 tablespoon freshly-ground black pepper
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 fire-roasted diced tomatoes with juice
1/2 cup homemade of chicken or turkey stock (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

* 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.

** Found is most supermarkets.

Preparation:

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 crock pot on high. When hot, place the onions, garlic, and Guajillo chile pepper on the bottom of the pot, mixing well. Place lid on the crock pot.

NOTE: Newer crock pots 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 crock pot 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 crock pot and pour the vinegar mixture over the top. Using a long-handled wooden spoon, gently mix together all the ingredients in the crock pot.

Place the lid on the crock pot and cook for approximately 30 minutes on high. Reduce heat to low and cook until meat is very tender and can be pulled apart with a fork, approximately 8 to 10 hours.

Makes 4 to 6 servings.

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