I feel like my recent posts have been recipes for spicy meat dishes. I guess I’ve been cooking a lot more meat lately? Sorry, not trying to be redundant. Anyway, this recipe is especially easy because it utilizes the slow cooker. Gosh I really love the slow cooker. You just throw a bunch of ingredients into it, turn a switch or press a button (depending on what kind of slow cooker you have) and walk away. Then, when you come home you are greeted by this delicious aroma and dinner is ready for you! It’s amazing. Plus any meat you cook in the slow cooker always comes out incredibly tender.
This pork can be shredded easily and will look like pulled pork when it’s done. Serve with rice or make tacos, like I did (see below). You could also use a cheaper cut of pork, like pork shoulder. I just chose the loin because it’s nice and lean.
1/2 tablespoon chili powder
1/2 tablespoon cumin
1-2 serrano peppers (depending on how spicy you like it)
7 cloves of garlic
1 tablespoon of dijon mustard
The juice of 1 lemon
1 bunch of cilantro (about 1/2 cup) plus extra for garnishing
2.5 pound pork loin
1 large onion (I used a vidalia onion)
2 cups of water
salt and pepper
1. Throw the first seven ingredients (chili powder, cumin, serrano pepper, garlic cloves, mustard, lemon juice, and cilantro) into a food processor or blender and pulse until everything is combined into a paste.
2. Massage the paste into the pork loin until every part of the pork is covered.
3. Put the pork in the slow cooker.
4. Chop up the onion into bite sized pieces and add to the slow cooker. Sprinkle the pork and onion liberally with salt and pepper.
5. Pour the 2 cups of water over the pork, put the lid on the slow cooker and set to high for 4 hours or low for 6-8 hours.
6. When the pork is done and fork tender, move it to a cutting board and shred it with a fork (it will look like pulled pork).
7. Put the pork in a large bowl and ladle in 2 spoonfuls of the cooking liquid from the slow cooker. Squeeze the juice of one lime over the pork, mix and taste. Add more salt and pepper if needed. Sprinkle extra cilantro over the pork (optional).
I decided to make pork tacos out of this, but you could easily just serve it over rice with a little extra cilanto and some green onion for crunch. However, I must say the tacos turned out fabulous. I served mine with extra cilantro, guacamole, and some freshly squeezed lime juice.