Directions
- 1Place your slow cooker on high.
- 2Add one tablespoon of lard to the slow cooker.
- 3Chop the pork butt into smaller pieces.
- 4Season the pork pieces with one teaspoon of salt and one tablespoon of black pepper, ensuring all pieces are coated.
- 5Add the seasoned pork pieces into the slow cooker with the hot lard.
- 6Toast the four chile wajillos and four chile anchos, remove seeds and stems.
- 7Soak the chiles in hot water for 8 to 10 minutes or until soft.
- 8Add the wajillo chile, ancho chile, three cloves, one tablespoon of Mexican oregano, one tablespoon of ground cumin, two tablespoons of chicken bullion, 3/4 of a cup of apple cider vinegar, and half a cup of water to a blender.
- 9Blend until smooth.
- 10Pour the sauce over all the pieces of pork in the slow cooker.
- 11Add a little bit of water to the blender to get any leftover sauce out and pour it into the slow cooker.
- 12Mix the ingredients in the slow cooker to ensure every piece of pork is coated.
- 13Add four garlic cloves, one sliced onion, and three bay leaves to the slow cooker.
- 14Combine all ingredients in the slow cooker.
- 15Cook on low for eight hours.
- 16Serve the barbecue with extra onions, cilantro, pickled purple onions, and a squeeze of lime juice.
Ingredients
- 1 tablespoon lard
- 8 lbs pork butt
- 1 teaspoon salt
- 1 tablespoon black pepper
- 4 chile wajillos
- 4 chile anchos
- 3 cloves
- 1 tablespoon Mexican oregano
- 1 tablespoon ground cumin
- 2 tablespoons chicken bullion
- 0.75 cup apple cider vinegar
- 0.5 cup water
- 4 garlic cloves
- 1 sliced onion
- 3 bay leaves
- extra onions
- cilantro
- pickled purple onions
- squeeze lime juice
Equipment
slow cookerblender
Tips
- This recipe and seasoning works best with beef, pork, or chicken, but can also be used with shrimp or tofu.
- If ancho chile is not available, pacas can be used as a substitute, but ancho chile after toasting and removing seeds/stem provides a better flavor.
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