Ok, brace yourselves. This recipe has multiple components, but with a little patience and the help of a slow cooker, you will get through. I love Mexican flavors and spices, and will oftentimes use them in recipes that are my own versions of some traditional dishes that I’ve tasted growing up in a Chicano community. I do not pretend to be an expert in Latin cooking, but I definitely have a fond appreciation of it and try my best to emulate some of the flavors that I’ve tasted.
I had a house warming party for my husband’s cousins about a month ago. I took requests for what they wanted to eat and my nephew Miles requested something with slow cooked pork using Latin spices. Which is how I came up with this Latin-inspired pulled pork slider. The pulled pork is actually quite simple to make because I use pre-made salsa as the sauce/marinade for the pulled pork.
Because the pulled pork brings spice and savory meatiness, I wanted to have a contrast of flavors and textures. I wanted some sweetness, which was why I chose to serve the pulled pork on Hawaiian rolls. I also wanted an acidic sharp brightness to lighten the heaviness of the pulled pork, which was why I added some pickled red onion. Lastly, the cilantro lime cotija dressing brings everything together with a nice creaminess that adds a zing and cools the tongue after it’s been tantalized with those wonderful spices in the pulled pork. So there you go: every component serves a purpose and helps to make this a complete dish.
Usually slow cooking results in lots of liquid left in the pot. I decided to pour out this liquid, remove most of the fat, and then boil it on high heat to let it reduce to about half its volume. I then added this reduced sauce back into the pulled pork to soak in. The result? Amazing depth of flavor. I highly recommend doing this to any slow cooked meat dish you make in the future. Do not waste those yummy juices! They just need a little tweaking and help from heat to concentrate their deliciousness.
To dilute the harsh spiciness of raw onion, soak it in cold water for at least an hour before using. I did this for the pickled onion prior to marinating it in its pickling brine and it worked really nicely.
For better depth of flavor and richness, use full fat Greek Yogurt rather than reduced or non-fat. You will not be sorry.
Cotija can be substituted with feta cheese, but the cotija gives this dish the Latin flair that I was aiming for.
A leaner cut of meat would not do well with this recipe because slow cooking can really dry out the meat, resulting in a tough product at the end. For example, a pork loin center cut would not be recommended.
Since this is a crockpot recipe, it can be done ahead of time and would even be more delicious the day after making the pulled pork. Meat dishes that are slow cooked tend to taste better 1-2 days after the initial cooking time.
Serving suggestions for leftovers (as you all know that I do not like to waste food): the pickled onion is great in salads and on other sandwiches if you have any leftover; the cilantro lime dressing is something that I make for dipping veggie sticks or as a kind of green goddess dressing for my salads and/or pita wraps; the pulled pork can be frozen and later used as a filling for quesadillas and enchiladas, even tamales if you are up to the task.
Prep Time: 30 minutes
Active Cooking Time: 30 minutes
Passive Cooking Time: 6 hours
1 dozen Hawaiian rolls
10 lb pork butt
4 tbsp BBQ rub (salt, black pepper, garlic powder, cumin, paprika, cayenne pepper)
½ tub of Del Real red salsa (or your favorite red salsa)
4 whole tomatoes, diced
Rub pork with BBQ rub, then place into a large crockpot.
Pour salsa and tomatoes into the crockpot surrounding the pork.
Add 1 cup of water.
Turn crockpot onto high heat and slow cook for approximately 6 hours, or until pork is tender and can be easily pulled apart with a fork.
When pork is ready, remove from the crockpot and allow to cool before starting to pull pork apart.
Remove fat from the liquid left in crockpot and place the liquid in a saucepan. Boil over high heat for 10-15 minutes or until liquid reduces in volume by half.
When pork is cooled, use fingers to pull pork into small 1-inch pieces. Remove any excess large pieces of fat remaining on the pork. When pork is completely pulled, add in reduced cooking liquid. Taste and adjust for seasoning.
1 red onion
2 cups water (for soaking)
2 cups water
2 tbsp white vinegar
2 tbsp white sugar
1 tbsp salt
Thinly slice onion and submerge into a cold water bath for at least an hour.
Then mix water with vinegar, sugar, and salt until sugar and salt crystals dissolve. The mixture should be somewhat salty and sweet, with a sour bite from the vinegar. Taste for seasoning. Then place soaked onions into this pickling liquid.
Pickle onions at least 2 hours. For better results, pickle overnight.
Cilantro Lime Cotija Dressing
1 handful fresh cilantro
juice and zest of 2 limes
1 cup full fat Greek yogurt
½ cup cotija cheese, crumbled (can be substituted with feta)
1 tsp black pepper
pinch of salt to taste
1 tsp sugar
Place all ingredients into a food processor and blend until it becomes a smooth green mixture.
Taste for seasoning and adjust to your taste.
After all pulled pork, pickled onions, and cilantro lime cotija dressing are prepared, assemble sandwiches using Hawaiian rolls. Garnish with cilantro leaves.
Serve to your guests and enjoy!