Slow Cooker Pork with Zucchini, Baby Corn and Ancho Lime Sauce

Instructions

1. 1

   1. Pat the pork shoulder dry with paper towels and season it all over with the salt and black pepper.

2. 2

   2. In a bowl, mix the crushed tomato, chicken broth, ancho chile powder, ground cumin, dried oregano, sweet paprika, zest of 1 lime, and juice of 1 lime until smooth.

3. 3

   3. Heat a large skillet over medium-high heat and add the olive oil. Brown the pork for 5 to 7 minutes total, turning to develop color on several sides. If you prefer, you can brown it in the oven on a tray at 425°F / 220°C for 12 to 15 minutes.

4. 4

   4. Add the yellow onion and garlic to the slow cooker insert. Place the browned pork on top and pour the ancho lime sauce over everything.

5. 5

   5. Cover and cook on low for 5 hours 30 minutes to 6 hours, or on high for 3 to 3 hours 30 minutes, until the pork is very tender.

6. 6

   6. Open the slow cooker, add the zucchini and baby corn, stir gently so they coat in the sauce, and cover again.

7. 7

   7. Cook for 30 minutes more on high, or until the zucchini is tender but still holds its shape.

8. 8

   8. Taste the sauce and adjust with more salt, black pepper, and juice from the remaining lime if you want a brighter finish.

9. 9

   9. Lightly shred some of the pork into the sauce for texture, finish with the chopped fresh cilantro, and serve hot.