Ingredients
Method
- Blend the garlic, onion, oregano, cumin, ancho chile pepper, salt, and black pepper together. Gradually add the vinegar and enough olive oil to form a paste, scraping down the blender sides as needed. Coat the pork loin thoroughly with the seasoning paste and place it in the slow cooker.
- Cook on Low for 6 to 8 hours, until the pork is tender enough to pull apart with a fork. Cut the cooked pork into chunks or shred it, then serve garnished with lime wedges.
Notes
The recipe yields 6 servings from one 3-pound boneless pork loin roast.
Blend the garlic, onion, oregano, cumin, ancho chile pepper, salt, black pepper, vinegar, and olive oil into a paste before coating the pork.
Use only enough olive oil to achieve a paste-like consistency, as directed in the recipe.
The pork is cooked on the slow cooker's Low setting.
The instructions specify cooking until fork-tender, which may take 6 to 8 hours.
The cooked pork can be cut into chunks or shredded before serving.
Serve with lime wedges as specified in the original recipe.
The recipe card lists a cook time of 6 hours, while the cooking instructions allow 6 to 8 hours.
No separate recipe notes were provided in the recipe card.
Blend the garlic, onion, oregano, cumin, ancho chile pepper, salt, black pepper, vinegar, and olive oil into a paste before coating the pork.
Use only enough olive oil to achieve a paste-like consistency, as directed in the recipe.
The pork is cooked on the slow cooker's Low setting.
The instructions specify cooking until fork-tender, which may take 6 to 8 hours.
The cooked pork can be cut into chunks or shredded before serving.
Serve with lime wedges as specified in the original recipe.
The recipe card lists a cook time of 6 hours, while the cooking instructions allow 6 to 8 hours.
No separate recipe notes were provided in the recipe card.