Prep time: 15
Cook time: 4 hours (high) – 8 hours (low)
4-5 garlic cloves, minced
1 T. dark cocoa powder, unsweetened
1 T. chili powder
2 t. ground cumin
½ t. cayenne pepper
1 T. Mexican oregano
Sea salt & black pepper, to taste
3-3½ lbs. pork shoulder roast,
1 small red onion, diced
1 4-oz. can mild green chilies
3 T. tomato paste
1 28-oz. can diced tomatoes
1 15-oz. can red kidney beans, drained and rinsed
1 15-oz. can black beans, drained and rinsed
2 t. liquid smoke
1 c. chicken broth, preferably organic
Mexican cheese blend, finely shredded
Red onion, diced
Fresh cilantro, chopped
- Combine garlic,
cocoa powder, chili powder, cumin, cayenne pepper, and Mexican oregano in a
small bowl. Season with salt and black pepper, to taste, and stir to combine.
- Rub pork roast with
seasoning mixture on all sides and place in a 5 or 6-quart slower cooker crock.
Arrange remaining solid ingredients around the pork, then pour the liquid smoke
and chicken broth on top. Stir the ingredients on each side of the pork with a
fork to combine.
- Cover and cook on
high for 4 hours, or on low for 8. Do not remove lid while cooking.
- When cook time is complete, remove lid and gently pull the pork apart with two forks. Allow the pulled pork to rest in the juices for 10-15 minutes to absorb more flavor, if desired. To serve, top with shredded Mexican cheese, chopped red onion, and/or fresh cilantro. Enjoy!