Salvadorian-Style Chicharrón Shredded Pork
A Salvadoran-style seasoned shredded pork, ideal for filling corn tortillas like pupusas, is prepared using a slow cooker and finished in a skillet.
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Instructions
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Place cut pork pieces, 1 cup salsa, cumin, salt, and pepper into a slow cooker.
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Cook on low for 6 to 8 hours, or 4 hours on high, until the pork is fork-tender.
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Remove pork, reserving the cooking liquid, and shred it finely.
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Sauté the shredded pork and reserved liquid in a large skillet until the liquid evaporates and the pork begins to brown slightly; then stir in the remaining salsa.
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If making pupusas, process the pork and salsa in a food processor with short pulses until finely ground.