Name: Slow Cooker Mexican Pulled Pork
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Cuisine: Mexican
Ingredients: 4 pounds pork butt, also known as pork shoulder, cut into four one-pound pieces; ½ cup tequila (if you don’t want to use tequila, substitute chicken or vegetable stock or water); 2 large or three medium garlic cloves, smashed; ½ large red onion cut into thick slices; Rind from one lime; One large lime quartered; 1 large jalapeno, stem and seeds removed and coarsely chopped; ½ bunch fresh cilantro with stems, tied for easy removal; 1 bunch scallion whites tied for easy removal; tops saved for serving; 1 tablespoon extra-virgin olive oil; 1 teaspoon paprika (sweet); 1 teaspoon dry mustard powder; 1 teaspoon ground coriander; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 1 tablespoon ground cumin; 1 tablespoon dry Mexican oregano; 2 tablespoons extra virgin olive oil; 1 large red onion, sliced thin; 1 large red bell pepper, sliced thin; 1 large green pepper, sliced thin; Sour cream, for garnish; Cilantro, for garnish; Sliced scallion tops, for garnish; Cooked white rice, to serve with pork.

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Slow Cooker Mexican Pulled Pork

Yield: 8 servings 1x

Prep: 15 minutesCook: 5 hoursTotal: 5 hours 15 minutes

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Ingredients

4 pounds pork butt, also known as pork shoulder, cut into four one-pound pieces

1/2 cup tequila (if you don’t want to use tequila, substitute chicken or vegetable stock or water)

2 large or three medium garlic cloves, smashed

1/2 large red onion cut into thick slices

Rind from one lime

One large lime quartered

1 large jalapeno, stem and seeds removed and coarsely chopped

1/2 bunch fresh cilantro with stems, tied for easy removal

1 bunch scallion whites tied for easy removal; tops saved for serving

1 tablespoon extra-virgin olive oil

1 teaspoon paprika (sweet)

1 teaspoon dry mustard powder

1 teaspoon ground coriander

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 tablespoon ground cumin

1 tablespoon dry Mexican oregano

Other

2 tablespoons extra virgin olive oil

1 large red onion, sliced thin

1 large red bell pepper, sliced thin

1 large green pepper, sliced thin

Sour cream, for garnish

Cilantro, for garnish

Sliced scallion tops, for garnish

Cooked white rice, to serve with pork.

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Instructions

In a large slow cooker (ours was a 6 quart slow cooker), place pork, tequila, garlic, red onion, lime rind, lime quarters, jalapeno, cilantro, scallion whites, 1 tablespoon of the olive oil, paprika, mustard powder, coriander, salt, pepper, cumin and oregano.

Turn slow cooker to high and cook for five hours.

Remove pork to a serving bowl and strain liquid into a sauce pan, discard the solids. Cook liquid down to 1 ½ cups and use to moisten shredded meat.

Shred the pork with two forks and add the reduced liquid.

While pork is cooking, saute onion and peppers in olive oil over low heat for 20-30 minutes until caramelized.

Cook white rice to serve with pork.

To serve, place rice on a plate or bowl and top with shredded pork and peppers & onions.

Garnish with sour cream, cilantro and/or scallion tops.

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Cuisine: Mexican Method: slow cooker

Find it online: https://www.afamilyfeast.com/slow-cooker-mexican-pulled-pork/