Ah yes, it’s another slow cooker recipe! I love the concept; I really do. I pulled this one from TV, yet again, while watching Kelsey’s Essentials – but, of course, omitted the brown sugar to make it 4HB-friendly. It still tasted very rich and yummy to me! Now, if only I could have piled it up high on a bun to make myself a pulled pork sandwich… Oh well – baby steps (I’ll save that one for a cheat day)! I will say, however, that it tasted very delicious on its own. I’ve also found that it’s pretty versatile. For one, it is pretty terrific as a meat sauce on squash noodles or spaghetti squash noodles. My goodness, how things are coming together!
One big reason that I like this particular recipe is because the spice combination gives you good pulled pork flavor, without making it taste too much like a Mexican-style pulled pork. Which, of course, I also love (ahem, slow cooked carnitas, anyone?). But it’s always nice to have some variation up your sleeve for meals! Plus, this version is super saucy – rich and flavorful.
That intro kind of reminds me of this recipe: sort of a long process, but with an eventual outcome of pure delicious satisfaction!
Hey, let’s crock it to the pot!
1 pork shoulder or butt (3-4 lbs)
1 15-oz can tomato sauce
3 tbsp chili powder
2 tbsp ground coriander
1 tsp ground cumin
1 tsp crushed red pepper
5 garlic cloves, minced
1/4 cup fresh lime juice (about 2 limes)
- Combine the tomato sauce, chili powder, coriander and cumin in the bottom of your slow cooker. Stir to combine.
- Sprinkle the pork with salt and pepper and place in the slow cooker.
- Using tongs, flip the pork around in the pot a bit to evenly coat with the tomato sauce and spice mixture.
- Mince and dice the garlic and onions. Add to the slow cooker and toss the meat, again, with tongs to evenly distribute its contents.
- Cook on low for 8-10 hours until the pork is tender and beginning to fall apart.
- Remove the pork and place in a large bowl or plate. Let it sit and cool for a few minutes.(As you can clearly see below – my pork turned out so tender that I had to take it out in several large clumps! Was falling apart at the touch. That’s some quality tenderization, there!)
- With 2 forks, pull apart and shred the meat. Remove and discard any excess fat.
- Skim off any excess fat from the sauce that is left remaining in the pot. Stir in the lime juice and season to taste with salt and pepper. (The purpose of the lime juice is to tame, slightly, the boldness and richness in flavor that is ultimately created from the slow cooking of fat in the sauces. Delicious flavor, already, but the citrus flavoring creates a product that really works well for the overall pulled pork flavor).
- Add the shredded pork back into the slow cooker and toss with the remaining tomato sauce and meat juices.
- Scoop generously onto plates!
Leftovers? Good news! The pulled pork can be stored in its sauce and refrigerated for a few days. In fact, the next evening, it went quite well on zucchini and squash noodles!
Sweet porky victory!