Red Chile Pork

Prep Time: 40 min
Cook Time: 10 hours
Amount Ingredient
1.5 lb pork shoulder
2 purple onions
2 cloves garlic
2 bay leaves
.5 tsp oregeno (dried)
1 tsp cumin
1 tsp chile powder
1 tsp salt
.5 tsp black pepper
1 can Ancho chiles (in sauce)
1 tbs oil (veg/canola)


  1. Put pork shoulder in slow cooker.
  2. Quarter onions, put in pot
  3. Put all dry spices in pot. (Don’t put the Ancho chiles in though)
  4. Cover pork shoulder in water.
  5. Cook on low for at least 8 hours.


You’ll do this AFTER the shoulder is cooked. (Also you should have some broth left over that will be good for a soup base.)

  1. Reserve 2-3 cups of the broth out of the slow cooker.
  2. Add the same dry ingredients to the reserved broth + Ancho chiles. (2-3 chiles will give lots of smokey flavor, adjust to your taste.)
  3. Blend ingredients until smooth.
  4. Heat oil in sauce pan, add flour - stir for 1 minute.
  5. Add blended ingredients, cook until it thickens up (~10 minutes)
  6. Mix with shredded pork.