Slow Cooker Ancho Pork
Slow Cooker Ancho Pork is made of tender and juicy meat. Escape the ordinary with each tasty and flavorful bite.
Servings: 6 people
Calories: 526kcal
Ingredients
- 4 c water (for rehydrating chiles)
- 4 dried ancho chiles
- pinch oregano
- pinch cumin
- 1 bulb garlic
- ¼ piece cinnamon stick
- 3 teaspoon apple cider vinegar
- 1 ½ teaspoon salt
- ½ teaspoon pepper
- 2 cup water (for sauce)
- 4 ½ lb pork butt
Instructions
- Boil the water.
- In the meantime, remove the stems and seeds from the inside of the chiles.
- Place the chiles inside pot of boiling water.
- Remove from heat.
- Cover and let sit for 5 minutes, or until pliable.
- Discard the water.
- Place the rehydrated anchos, oregano, cumin, garlic, cinnamon, apple cider vinegar, salt, pepper, and water in a blender.
- Blend until smooth.
- Strain the sauce.
- Wash and rinse the pork.
- Pour the sauce over the pork.
- Be sure to coat well.
- Cover and let marinate in the fridge for 4 hours, overnight is best.
- Place pork and all the sauce in the slow cooker.
- Cook on low for 8 hours or on high for 6 hours.
- Remove the meat from the slow cooker.
- Let cool slightly.
- Shred the pork.
- Return the pork to the slow cooker and its juices.
- Mix to coat in the juices.
- Serve and enjoy!
Notes
Cold water rehydration method: Let sit for 1 hour in cold water, or until pliable.
Save on your cooking time and make this ahead of time.
You can also use pork loin or pork shoulder roasts.
Nutrition
Calories: 526kcal | Carbohydrates: 17g | Protein: 66g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 204mg | Sodium: 836mg | Potassium: 1590mg | Fiber: 7g | Sugar: 10g | Vitamin A: 6181IU | Vitamin C: 7mg | Calcium: 65mg | Iron: 5mg