Eats: Slow-Cooker Pork + Valentina

12 Jun

UPDATE: Check Solidarity Eats for more regular recipe posts!

Looking for something that requires minimal effort with maximal return on investment?  Try this slow-cooker garlic pork recipe.

Using PaleOMG’s recipe for garlic pork and rice as the basis and a random 3# ham roast I had in my freezer, this came together to be tender and flavorful.  We poured some of our new favorite hot sauce on top of it, Valentina Salsa Picante, and it channeled some of the best aspects of North Carolina BBQ: a tangy, vinegary base with a nice kick of spice.  (Somehow it tastes like tomato even though there is NO tomato in the bottle.  How, Valentina, how??).

Slow-Cooker Pork (recipe from PaleOMG)

  • ~3# pork roast (I kept the fat on)
  • 6-7 cloves garlic (peeled)
  • 1 chile de arbol
  • 1 cup chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • cayenne pepper
  1. Make six or seven slits in your roast (three or so on each side) and stick garlic cloves into each slit.
  2. Lightly sprinkle roast with salt, pepper, cumin, and cayenne and put in crockpot.
  3. Mix chile de arbol, chicken broth, 1 t. cumin, scant t. salt, pepper, and cayenne (to taste) and pour over roast.
  4. Cover and cook on low for 8-10 hours.
  5. Shred pork and serve.

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