Craving a new slow-cooker recipe? This Ancho-Orange Pork is a winner! Perfect in burritos a la America’s Test Kitchen or as the perfect “star” for your next bowl! Grab the original recipe on ATK’s website here! I’ve modified their version for the slow cooker below!
3/4 cup orange juice (2 oranges)
1/2 cup distilled white vinegar
4 dried ancho chiles, stemmed, seeded, and torn into 1/2‐inch pieces (1 cup)
2 tablespoons tomato paste
2 tablespoon minced canned chipotle chile in adobo sauce
5 garlic cloves, lightly crushed and peeled
2 teaspoons ground cumin
2 teaspoons dried oregano
Salt and pepper
2–3 pounds boneless pork loin roast
- In the button of a slow cooker, whisk together orange juice, vinegar, anchos, tomato paste, chipotle, garlic, cumin, oregano and 1 teaspoon salt. Season pork with salt and pepper and place in the cooker. Cover with a lid and set to low heat, cook until pork is very tender, about 7-8 hours.
- Transfer pork to large bowl and let cool slightly. Using 2 forks, shred pork into bite-size pieces. Strain braising liquid into fat separator, reserving solids, and let settle for 5 minutes. Transfer solids to blender. Add 1 1/2 cups defatted liquid to blender and process until smooth, about 1 minute. Combine sauce and pork in now-empty slow cooker, to re-warm. (Pork can refrigerated for up to 3 days or frozen for up to 1 month.)
- Serving ideas: Pork is delicious wrapped in tortillas and topped with your favorite vegetables. You can also use it in Mexican-inspired bowls or a topping for tostadas.