Lighted Up Pulled Pork with Raisins

California Raisin Marketing Board
  • Yield: 8 to 10 servings
  • Prep: 20 mins
  • Cook: 330 mins


5pounds very lean, boneless pork loin roast
1tablespoon chili powder (slightly heaping)
2 1/4teaspoons ground cumin
1 1/4teaspoons each: oregano, cinnamon and salt
1 (28-ounce) can crushed tomatoes
1/3cup lime juice
2medium chopped onions, divided
3cloves minced garlic, divided
1cup 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

Nutritional Info *per serving

  • Glycemic Load 9
  • Calories 540
  • Fat 12g
  • Saturated Fat 3.5g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 4g
  • Cholesterol 205mg
  • Sodium 680mg
  • Potassium 1960mg
  • Carbohydrate 32g
  • Fiber 6g
  • Sugars 12g
  • Protein 78g
  • Trans Fat 0g
  • Vitamin A 60%
  • Vitamin C 20%
  • Calcium 10%
  • Iron 40%