Crockpot Lesson #3 – Spicy Pulled Pork

During the last several years, a trend developed putting rice in burritos, done at all sorts of restaurants that serve them – fast food, quick-serve, or sit-down. Some places, you can opt out – others you cannot.

My dislike of rice in burritos started with a dislike of rice in general, but when diagnosed with type 2 diabetes a few years ago, I knew I needed to avoid the carbohydrate-heavy food as it spiked blood glucose levels much too high.

What is a girl to do who loves burritos? Make them at home, of course.

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Rachel’s Spicy Pulled Pork

(once again, adapted from several recipes)

4-5 lb pork shoulder (this will produce plenty of meat for 2 burritos and leftovers)

2 tbsp chili powder (Aji Amarillo powder is perfect)

2 medium onions, chopped

1 28 oz can red chile sauce

Rub the pork shoulder with the chili powder. Sear in an oiled skillet until brown on all surfaces (including sides), about four minutes per surface.

Layer the onions in the slow cooker. Place seared shoulder on top of the onions. Cover with red chile sauce.

Cook 8-9 hours on low.

Remove meat from slow cooker and let cool for five minutes. Pull the pork with a large fork (this may take several minutes).

If you are using the meat for burritos, heat tortillas briefly in a skillet and then load them up with cheese, beans, or other preferred ingredients along with the pulled pork. Fold tortilla around filling and top with red chile sauce and onions from slow cooker.

Serve with sour cream and/or guacamole if desired.

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If you do not eat pork, you can easily make pulled beef with a brisket. Follow the same instructions, only making sure to cook it on low for only 7-8 hours, depending on your slow cooker.  Cooking for much longer may dry out the beef.

And that’s right, your slow cooker may vary. It may take less or it may take more time than what is listed in standard recipes, and it may take a few meals to know how fast or how slow yours runs.