Name: Slow Cooker Ancho Pork
Prep time: 35 min
Cook time: 55 min
Total time: 90 min
Yield: 6
Cuisine: Mexican
Ingredients: Talking Rain AQA Water, 9.5 pH; Melissa's Dried Guajillo Pepper; Organic Potted Oregano; 24 Mantra Powder, Organic, Cumin; Elephant Garlic; McCormick® Cinnamon Sticks; Bragg Organic Raw Unfiltered Apple Cider Vinegar; Morton Iodized Salt, 26 Ounce; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Refreshe Purified Drinking Water; Pork Fresh Ham Butt Portion

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Boil the water. 
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In the meantime, remove the stems and seeds from the inside of the chiles.

Place the chiles inside pot of boiling water.

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Remove from heat.
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Cover and let sit for 5 minutes, or until pliable.

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Discard the water.
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Place the rehydrated anchos, oregano, cumin, garlic, cinnamon, apple cider vinegar, salt, pepper, and water in a blender.

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Blend until smooth.
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Strain the sauce.
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Wash and rinse the pork.
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Pour the sauce over the pork.
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Be sure to coat well.
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Cover and let marinate in the fridge for 4 hours, overnight is best.

Place pork and all the sauce in the slow cooker.

Cook on low for 8 hours or on high for 6 hours.

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Remove the meat from the slow cooker.
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Let cool slightly.
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Shred the pork.
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Return the pork to the slow cooker and its juices.

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Mix to coat in the juices.
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Serve and enjoy!
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Slow Cooker Ancho Pork

Serves 6

260 mins prep

360 mins cook

620 mins total

What you need

How to make