Ancho Chile and Lime Pork

Recipe courtesy Mark McDonald
Show: From the Kitchens Of... Episode: Crock Pot
TOTAL TIME: 10 hr 35 min
Prep: 20 min
Inactive Prep: 15 min
Cook: 10 hr
 
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
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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.

Notes

A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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5

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  • on February 03, 2013

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    Truly I want to give it 4.5 stars but I can't see how to give the half star. The dish itself is truly amazing in its taste and its simplicity. I have pickled the onions because I too am taking it to a super bowl party this afternoon. The only reason I didn't give it 5 stars is because the cooking liquid needed more than just a little salt. I am reducing my liquid to make it a tad bit thicker and add just a little bbq sauce. In its current form the liquid is just too runny and my tester taco completely fell apart. Other than that Mark this recipe was a true hit! I can see why you won Crockstars!

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  • on January 29, 2013

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    Excellent. First of all, the house smelled great....I think the banana leaves added to that. The meat fell off the bone and was juicy. Make sure you make the pickled onions. They really cut the richness of the pork and added crunch. I am going to use the leftovers (I also made retried beans and make nachos for Superbowl this weekend. The recipe was easy using the crockpot and was fantastic. Will make again.

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