Recipe courtesy of Mark McDonald
Episode: Crock Pot
Print
Ancho Chile and Lime Pork
Total:
10 hr 35 min
Active:
20 min
Yield:
8 to 10 servings
Level:
Easy
Total:
10 hr 35 min
Active:
20 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

  • 2 banana leaves
  • 4 to 6 pound bone-in pork shoulder
  • Kosher salt and freshly ground black pepper 
  • 2 ounces ancho chile paste
  • 1 cup plus 1 tablespoon fresh lime juice
  • 1 1/2 cups chicken broth
  • 1 white onion, chopped
  • 1 red onion, sliced
  • 1 cup uncooked rice
  • 1 bunch fresh cilantro leaves, chopped
  • Unsalted butter, optional
  • Soft corn tortillas or hard taco shells, heated according to package directions
  • Optional Taco Fixings: lime wedges, salsa, sour cream, guacamole, cheese, hot sauce and/or fresh cilantro

Directions

Line a 6-quart Crock-Pot Brand(R) slow cooker with the banana leaves. Put one across it the long way and one sideways.

Sprinkle the pork generously with salt and fresh ground pepper. Place the pork shoulder in the slow cooker on top of the banana leaves.

Combine the ancho chile paste in a bowl with 1/2 cup of the lime juice and 1 teaspoon salt. Stir until well blended. Pour the ancho chile mixture over the top of the pork along with the chicken broth. Scatter the white onion on top of the pork. Wrap the banana leaves over the top of the pork to seal it off, and put the lid on the slow cooker. Cook on LOW for 8 to 10 hours.

While the meat is cooking, soak the red onions in 1/2 cup of the lime juice. The resulting pickled red onions are somewhat sweet and completely fantastic.

When it is nearly time to eat, prepare the rice according to package instructions. Mix in the remaining 1 tablespoon lime juice, the cilantro and some salt. Add some butter, if using. (Measurements on this will vary depending on taste.)

When the pork is finished cooking, remove from the slow cooker and let it rest uncovered for 15 minutes. Skim off any excess fat from the liquid in the slow cooker. Using 2 forks, pull the pork so that it shreds away from the bone and shred into bite-size pieces. Season the liquid from the slow cooker with additional salt.

To build the tacos, add the meat, some cooking liquid, rice, pickled red onions and the other taco fixings to the tortillas.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Savory and Sweet Pork Stew with Ancho Chiles

Recipe courtesy of Rachael Ray

Pork and Ancho Stew

Recipe courtesy of Rachael Ray

Ancho Chile Brussels Slaw

Recipe courtesy of Marcela Valladolid

Slow Grilled Ancho Rubbed Pork

Recipe courtesy of Tyler Florence

Cornbread Madeleines with Ancho Chile Butter

Recipe courtesy of Tia Mowry

Chile Lime Shrimp Marinade

Guajillo Chile Lime Sauce

Recipe courtesy of Jon Bonnell

Chile-Lime Tortillas

Recipe courtesy of Haylie Duff

Lime, Chile and Cilantro Mayo

Recipe courtesy of Levi Roots

On TV

Siba's Table

7:30am | 6:30c

Siba's Table

8:30am | 7:30c

Siba's Table

9:30am | 8:30c

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Brunch at Bobby's

1:30pm | 12:30c

Brunch at Bobby's

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man Fire Food

8pm | 7c

Man Fire Food

8:30pm | 7:30c

Man Fire Food

9:30pm | 8:30c

Big Bad BBQ Brawl

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

12am | 11c

Man Fire Food

12:30am | 11:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Big Bad BBQ Brawl

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here