This is a relatively easy dish to make and has a great Southwestern flavor. It pairs well with baked beans or roasted potatoes, or served on top of rice and beans. It tastes even better reheated the second day!
TIPS: The chipotle in this dish gives it a hint of spice, but don’t be afraid of it as that is what gives it the southwestern smoky flavor. You can choose to reduce the amount the second time you make it, if you find it is a bit too much spice for you. You can find canned or jarred chipotle chilis in adobe sauce in the Mexican section of you grocery store. The jarred ones will keep in the fridge for months once opened. The leftover from the canned ones can be frozen in small portion for later use. If you cannot find boneless pork country ribs in your store, buy a small pork butt or shoulder, and cut it into long strips about 2 inches thick all around.
Southwestern Slow Cooker Boneless Pork
Equipment
- Slow Cooker
Ingredients
- 3 lbs boneless pork butt country ribs (or pork butt/shoulder cut into 2 inch thick long strips)
- 1 Tbsp chili powder
- 1 tsp dried oregano
- 1 tsp kosher salt
- 1 tsp pepper
- 1 Tbsp vegetable or olive oil
- 1 1/2 onions chopped large
- 1 Tbsp flour
- 15 -oz can tomato sauce
- 2 tsp minced canned chipotle chili in adobo sauce
- 3 Tbsp minced fresh cilantro or parsley
Instructions
- Combine chili powder, oregano, salt and pepper in a bowl. Pat pork dry with paper towels. Separate spice mixture in half, and rub half of spice mixture onto the pork. Heat oil in a large pan and brown the pork on all sides. Remove to a plate.
- In the same skillet, add onions and and cook over medium heat, stirring occasionally, until softened and browned, about 8 minutes. Stir in flour and remaining spice mixture, and cook about 1 minute until fragrant. Add tomato sauce and chipotle, scraping up any browned bits, and cook until it starts thicken, about 1-2 minutes . Pour mixture into slow cooker.
- Nestle pork into the liquid in the slow cooker. Cook on low for 7-8 hours, or on high 4-5 hours, until a fork slips easily in and out of the pork and it is pull apart tender.
- Remove pork to a cutting board and let rest 15 minutes. Slice to serve. If desired, strain the sauce including solids into a fat separator and let sit until fat separates. Combine defatted sauce, solids and cilantro or parsley and spoon over pork before serving.
- Enjoy!