Ingredients
- cloves garlic
- large onion, quartered
- tablespoons chopped fresh oregano
- tablespoon ground cumin
- teaspoons ground ancho chile pepper
- teaspoons salt
- teaspoons ground black pepper
- tablespoons olive oil
- tablespoon white wine vinegar
- (3 pound) boneless pork loin
- lime, cut into wedges
Instructions
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Step 1
First, I toss garlic, quartered onion, fresh oregano, cumin, ancho chile pepper, salt, and black pepper into my blender. A pour of olive oil and splash of white wine vinegar turns it into a vibrant, aromatic paste. I rub this paste all over the boneless pork loin, making sure every inch gets coated. Then I place the pork into my slow cooker, set it to low, and let it work its magic for 6 to 8 hours. The house fills with an incredible scent as the meat becomes fall-apart tender. Once done, I remove the pork and shred it with two forks—or chunk it if you prefer. A squeeze of fresh lime brightens everything up. The result is a richly seasoned, juicy pork that’s perfect for keto lettuce wraps, cauliflower rice, or simply on its own.
Chef's Tip
I always toast the cumin seeds and ancho chile before grinding them fresh—it adds a deeper, smokier layer that store-bought powders just can't match. Trust me, that extra five minutes is a game changer.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet with a splash of broth to keep it moist, or use the microwave for a quick fix.
Variation Tips
Swap the pork loin for pork shoulder for even richer results, though it adds fat and calories. Serve with a side of sautéed greens or over cauliflower rice to keep it keto, or shred into a salad with avocado and pickled red onions.