Slow Cooker Ancho Pork


Water Ancho chiles Oregano Cumin Garlic Cinnamon stick Apple cider vinegar Salt Pepper Water (for sauce) Pork butt

Remove the stem and seeds


Start by removing the stem from the ancho chile. Open them up lengthwise and remove the seeds from the inside.

Rehydrate the chiles


Place the anchos in hot water. Let them sit until pliable.

Blend until smooth


Place all rehydrated ancho chiles, garlic, cinnamon, salt, pepper, oregano, cumin into the blender. Add the vinegar and water and blend until smooth.

Cover with the sauce


Cover the pork with the sauce. Brush the sauce all over the pork and marinate for 4 hours, or overnight is best. The longer it sits, the better.

Cook the meat


Place the sauce and the pork in the slow cooker. Cook on low for 8 hours, or high for 6 hours.

Shred the meat


Once the pork is fully cooked, let it cool slightly. Shred the pork.

Return to the Slow Cooker


Return the pork to the slow cooker and its juices. Keep warm until ready to serve.

Enjoy this flavorful dish


Serve with chips, pinto beans, and avocado. Or serve with corn tortillas to make tacos. Make new memories with this Slow Cooker Ancho Pork. A tasty dish that everyone will enjoy!

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