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Chili and Lime Slow-Cooked Pork

Source of Recipe


Kathy Casey






List of Ingredients



• 1/4 cup medium-heat chili powder
  
• 1 Tbsp coriander seed, crushed
  
• 1 Tbsp salt
  
• 3-lb. boneless pork butt or shoulder, cut in half
  
• 2 large tomatoes, chopped
  
• 4 cloves garlic, sliced
  
• 1/4 cup fresh lime juice
  
• .
  
• -- Red Onion Escabeche --
  
• 2 large carrots, peeled and cut in matchstick pieces
  
• 1 large red onion, thinly sliced
  
• 1/2 cup fresh lime juice
  
• 2 Tbsp corn or other vegetable oil
  
• 1/2 cup coarsely chopped fresh cilantro
  
• 1 tsp salt
  
• .
  
• -- Serve With --
  
• Corn tortillas, steamed or microwaved
  
• Sour cream
  
• Salsa or fresh pico de gallo
  
• Queso fresco (Mexican-style fresh cheese)
  
• Lime wedges
  






Instructions



1. Mix chili powder, crushed coriander seed and salt; place in a large, flat dish. Roll pork in mixture, being sure to take up all the seasoning.
   
   
2. Place pork in slow cooker. Add tomatoes, garlic and lime juice, and set cooker on HIGH. Let cook for 8 hours -- (or up to 10 if you're still at work).
   
   
3. When ready to serve, prepare escabeche: Combine carrots, red onion, lime juice, oil, cilantro and salt, mixing well. Serve pork with hot corn tortillas, sour cream, salsa, queso fresco and lime wedges for squeezing over the meat.
   
   Makes 6 hearty servings.