Mexican Slow-Cooked Pork Shoulder with Salsa Fresca & Pickled Red Onions
Pork shoulder rubbed with chipotle, cumin and smoked paprika, seared, then left in the slow cooker with orange and lime until it falls apart. Served with a fresh salsa and quick pink pickled onions.
8 hrs 40 mins
Easy
Serves 8
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Nutrition per serving
520
Calories
44g
Protein
14g
Carbs
32g
Fat
Ingredients
- 3–4 lb (1.4–1.8kg) pork shoulder, bone-in or boneless
- 1 tablespoon olive oil
- 1 large onion, halved: one half finely chopped, the other sliced
- 1 jalapeño, finely chopped
- 4 garlic cloves, minced
- 1–2 chipotle peppers in adobo, chopped (more if you like heat)
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon dried oregano (Mexican if you can get it)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cinnamon
- ½ cup fresh orange juice (1 large orange)
- ¼ cup fresh lime juice (about 2 limes)
- ¼ cup low-sodium chicken broth
- 4 ripe Roma tomatoes, diced
- ½ red onion, finely diced
- 1–2 jalapeños, finely chopped (seeds out for less heat)
- ¼ cup fresh cilantro, chopped
- 1 garlic clove, minced
- Juice of 1 lime
- About ½ teaspoon salt, plus black pepper
- 1 red onion, thinly sliced
- ½ cup apple cider vinegar
- ½ cup water
- 1 tablespoon sugar
- 1 teaspoon salt
- Warm flour or corn tortillas, black beans, sliced avocado, lime wedges, cilantro
How to make it
1. Make the rub Mix the cumin, smoked paprika, chili powder, oregano, salt, pepper and cinnamon. Cut the pork into two or three big pieces so it browns properly and fits the slow cooker. Keep back a pinch of the spice mix, then rub the rest and the chopped chipotle all over the pork.
2. Soften the aromatics Fry the chopped onion and jalapeño in the oil for 5 minutes with the reserved pinch of rub until soft and fragrant. Add the garlic for the last minute. Lay the sliced onion in the bottom of the slow cooker.
3. Sear the pork In the same pan, turn the heat up and brown the pork on every side. You want a proper dark crust, not grey meat. Put it on top of the sliced onions.
4. Into the slow cooker Pour the orange juice, lime juice and broth into the hot pan, scrape up the brown bits and tip it all over the pork along with the softened onion mix. Lid on. Low for 8 hours or high for 5–6.
5. Pickle the onions About an hour before you eat, warm the vinegar, water, sugar and salt in a small pan until the sugar dissolves. Pour it over the sliced red onion and leave it. They turn pink within the hour.
6. Make the salsa Dice the tomatoes and onion, chop the jalapeño and cilantro, and mix everything with the lime juice, salt and pepper. Let it sit 10 minutes before serving.
7. Shred Lift the pork out, pull out any bone and big pieces of fat, and shred with two forks. Spoon some of the cooking juices back over the meat so it stays juicy.
Serve with
Tortillas, black beans, avocado, salsa, pickled onions and lime wedges. Let everyone build their own.
Good to know
- The shredded pork freezes well in its juices
- Leftovers make great rice bowls or quesadillas
- The pickled onions keep a couple of weeks in the fridge
Cooking ability level
Photos
