1 Picture

6 to 8
Prep Time
5 Minutes
Cook Time
4 Hour (s)

Time on High: 4 to 6 hours Time on Low: 8 to 10 hours Juicy, tender pork that will make for a delicious meal.


3 1/4 Pounds pork shoulder, cut in pieces
1 1/2 Quarts water
8 Pasilla chili peppers, washed and without seeds
4 Cloves garlic
1/8 Teaspoon cumin
1/2 Teaspoon oregano
1/2 Teaspoon black pepper
1/3 Cup apple cider vinegar
1 3/4 Ounces lard
2 Tablespoons chicken bouillon granules


Boil the chili peppers in the water until they are soft.
Blend them with 2 ½ cups of the water used for boiling the peppers and the vinegar, garlic, cumin, oregano, black pepper, and bouillon granules.
Strain the sauce.
Fry the meat in the lard until golden and put it in your Crock-Pot® slow cooker.
Add the blended sauce.
Cover; cook for 8 to 10 hours on Low or for 4 to 6 hours on High.
Shred the meat using two forks.
Serve with flour tortillas.


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Due to gradual and even heating of a slow cooker, recipes featured on this site can be cooked in a range of slow cooker sizes. Most recipes can be accommodated in a slow cooker that is either one quart smaller or one quart larger than specified. If using a smaller sized slow cooker, please use caution when preparing your meal to prevent over filling. For smaller sauces and dips that call for 3 quarts or less, it is not recommended to alter the unit size. Crock-Pot® is a registered trademark and should not be used generically when referring to a ‘slow cooker’ within the recipes.

Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.