Shredded Pork with Red Chili Sauce

Name: Shredded Pork with Red Chili Sauce
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Ingredients: 1 1/2 pounds pork loin (shoulder or butt); 1 large onion (, chopped); 1 bay leaves; 2 cloves garlic; 1/2 teaspoon dried oregano leaves; 1 teaspoon cumin; 1 teaspoon chili powder; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 4 dried california chile pods; 2 cups reserved pork broth; 1 teaspoon dried oregano leaves; 1 teaspoon cumin; 1 teaspoon chili powder; 1 teaspoon onion powder; 2 cloves garlic; 1 Tablespoon oil ((vegetable or canola oil)); 1 Tablespoon all-purpose flour; 1/4 teaspoon salt

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Prep Time: 30 minutes

Cook Time: 180 minutes

Total: 210 minutes

Servings: 20

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Instructions

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Step 1

Add pork, onion, bay leaf, garlic, oregano, cumin and salt and pepper to slow cooker. Cover the pork with water and cook on LOW for 8 hours or overnight.

Step 2

Drain the pork, reserving the broth. Shred the meat.

Step 3

Remove the stems and seeds from the dried chiles while rinsing them under cold water. Place chiles in a saucepan with 2 cups of broth from the cooked pork. Simmer, uncovered, for 20 minutes, then remove from heat.

Step 4

Transfer the chiles and broth to a blender. Add oregano, cumin, chili powder, onion powder, garlic and blend until smooth. Set aside.

Step 5

In the same saucepan you used to cook the chiles, add oil and cook over medium heat. Add flour and salt and stir for 1 minute.

Step 6

Strain the chili sauce from the blender and add it to the saucepan. Cook, stirring occasionally, for 10 minutes, then add the sauce to the shredded pork.

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