Lighted Up Pulled Pork with Raisins
- Yield 8 to 10 servings
- Prep 20 mins
- Cook 330 mins
- 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)
- 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.
- 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.
- Bring to a boil; reduce heat and simmer for 20 minutes, stirring occasionally. Let cool slightly then puree in a blender or food processor.
- 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