Saturday, October 29, 2011

Colombian pulled pork

An old employer of mine used to have a feast at the office once a month.... 
Seriously good Colombian eats... now if only my rice would turn out like theirs....sigh.

Colombian Pulled Pork

3 pounds of pork shoulder ( add whole to crock pot)
1 quart of veggie broth ( or chicken or beef broth whatever you have made fresh.) 
                                        (use as much broth to cover the pork)
1 large onion, chopped
7 garlic cloves, diced.
1/2 cup red bell pepper, chopped
1 teaspoon ground cumin
1/4 teaspoon Chile powder
Salt and pepper... I use kosher salt, a little on the heavy side (1tbs?) direct on the pork. you can add more later.
Add to you crock pot on low, cover and let it sit all day....
Shred when the pork falls apart when touched with your fork... (melt in your mouth good.)

Cilantro Sauce
1 bunch cilantro
4 garlic cloves
1/4 tsp cumin
3/4 tsp coarse salt
1/2 - 3/4 cup virgin olive oil
4-5 Tbsp water 
sherry vinegar to taste
Add cilantro garlic, cumin and salt in a food processor or blender to create a paste. While blending, add 1/2 cup olive oil slowly... Add small amounts of water until the sauce is thick, not paste-y...Add 1-2 tsp vinegar or more, to taste you prefer....  I've made this with Parsley as well...
Use on meats,soups, potatoes, fish anything for a little extra zing!

Served nice with: Black bean and Corn salsa
(minus the shrimp! make the shrimp for another meal.. SO GOOD!)


 Black Bean, Corn, and Shrimp Salad

  • 1 tablespoon chili powder
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon ground cumin
  • 1 1/2 pounds medium shrimp, peeled and deveined
  • Cooking spray
  • 2 tablespoons fresh lime juice, divided
  • 1 1/2 cups frozen whole-kernel corn, thawed
  • 3/4 cup bottled salsa
  • 1/4 cup chopped fresh cilantro
  • 1 (15-ounce) can black beans, rinsed and drained


Heat a large nonstick skillet over medium-high heat.
Combine first 3 ingredients in a large bowl. Add shrimp; toss to coat.
Coat pan with cooking spray. Add shrimp; sauté 3 minutes or until done. Add 1 tablespoon lime juice. Remove shrimp from pan. Add corn to pan; sauté 1 minute. Stir in salsa, cilantro, and beans; cook 30 seconds or until thoroughly heated. Stir in 1 tablespoon lime juice. Serve shrimp over bean mixture.


Chris said...

Hi V,
Hubby put your Colombian Pulled Pork in the crock pot this morning, but has quesions..should he have cut up the meat first into chunks? or chopped the garlic? Looking forward to yummy "super" sandwiches for supper! :)

Victoria Findlay Wolfe said...

I put the whole roast in as one large piece... I don't cut it up at all.... cooking it all day slowly, will make the whole thing easy to PULL apart later. ;-)