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A 'pulled pork' recipe I came up with, inspired by my local El Salvadorian restaurant. Great for those who aren't fans of sweet BBQ sauce-based versions (like me!). Try it with Quick Spanish Rice.
- 1 -2 lb pork loin roast
- 1 tablespoon dried onion flakes
- 2 teaspoons cumin
- 1 teaspoon beef bouillon powder
- 1 teaspoon garlic salt
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon dried chili pepper flakes
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon dried chipotle powder
- 1⁄2 teaspoon cracked black pepper
- 1⁄2 teaspoon salt
- 2 tablespoons red wine vinegar
- 1 -2 cup water
- Wash your hands!
- Trim excess fat from roast.
- Combine the dry ingredients in a bowl and rub over the entire surface of the pork.
- Place pork in a slow cooker. Add water until roast is approximately half submerged. Add vinegar and remaining dry ingredients to the water and stir.
- Place slow cooker on low and leave for 6-8 hours, turning occasionally if you can.
- Remove roast from slow cooker. At this stage it's easy to remove any membrane that may be attached to the surface. Shred the pork using two forks and transfer to a large frying pan.
- Add about half the liquid to the pan and simmer gently until most of the liquid has reduced. You want the meat to be moist but not swimming.
- Serve in pre-warmed corn tortillas. I add chopped tomato and spanish onion with just a few drops of hot sauce.