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Prep 30 mins
Cook 6 hrs
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.
I doubled the recipe..it came out GREAT ! Everybody at the Potluck loved it !! While simmering, I added some salt, sugar and add'l chipotle powder to taste. Yummy!
I needed a simple recipe for pork but one that didn't produce a super sweet taste. I made this and the pork turned out fantastic. To be honest with you I will never use any other recipe now. I went to make it a 2nd time and realized I had not rated it. I was worried at first that the spices would be too strong but they weren't at all. This is a great recipe for pork to use for any mexican food. Thank you for posting this keeper recipe I will use over and over again! ADDITIONAL NOTE: The only change I make it I use 1/8 teaspoon of the cayenne. If a lot of cayenne is not to you liking try eliminating it or put only this little bit. I can't tolerate super hot food. Without so much cayenne for us it's a 10 star recipe!
Unfortunately - it was a no go in our house. Fed 12 people following directions 100% tonight and only two ate it ( 4 yo andf 8 yo), others just pushed everything around their plate, trying to be polite :( Slightly red faced as it was the inlaws...