Lighted Up Pulled Pork with Raisins

  • Yield 8 to 10 servings
  • Prep 20 mins
  • Cook 330 mins

Slow-cooker pork with a tomatoey raison sauce.

California Raisin Marketing Board


5 pounds very lean, boneless pork loin roast
1 tablespoon chili powder (slightly heaping)
2 1/4 teaspoons ground cumin
1 1/4 teaspoons each: oregano, cinnamon and salt
1 (28-ounce) can crushed tomatoes
1/3 cup lime juice
2 medium chopped onions, divided
3 cloves minced garlic, divided
1 cup California Raisins
5 dried ancho / pasilla peppers, stems and seeds removed, torn into strips
Tortillas, avocado slices, cilantro leaves (optional)


  1. Trim away fat from pork and cut into 2-inch cubes.  Stir together dry seasonings in a small bowl; sprinkle over pork, turning to coat all sides. Place tomatoes, lime juice, 1 onion and 1 clove garlic in a large slow cooker; top with pork and raisins.
  2. Cover and cook on high for 5 hours or low for 10 hours. Remove meat from slow cooker with a slotted spoon and place in a large bowl; keep warm. Pour juices from slow cooker into a medium saucepan. Add remaining onion and garlic to saucepan with dried pepper.
  3. Bring to a boil; reduce heat and simmer for 20 minutes, stirring occasionally. Let cool slightly then puree in a blender or food processor.
  4. Shred pork using 2 forks and stir in half the sauce. Spoon into tortillas, if desired. Serve with avocado, cilantro and remaining sauce.

Recipe courtesy of the California Raisin Marketing Board