Slow Cooker Haitian Pork

By • March 13, 2016 0 Comments

1 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: A simple citrusy, crispy pork topped with spicy pickled vegetables over rice. Healthy and made in the slow cooker!Chelsea Cole

Advertisement

Serves 6

Pikliz

  • 2 cups thinly sliced green and purple cabbage
  • 1/2 medium onion, halved and thinly sliced
  • 1 large carrot, peeled and coarsely grated
  • 1/2 medium green, red or yellow bell pepper, seeded and thinly sliced
  • 2 habanero chiles, seeded and very thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 1/4 teaspoons kosher salt
  • 5 black peppercorns
  • 4 whole cloves
  • 1 1/2 cups apple cider vinegar
  • Juice of ½ lime

Pork

  • 1 habanero chile
  • 1 medium onion, diced
  • 1/2 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 1/4 cup fresh chopped cilantro, more for serving
  • 1 tablespoon kosher salt, more to taste
  • 1 teaspoon coarsely ground black pepper
  • 6 sprigs fresh thyme
  • 2 garlic cloves, finely chopped
  • 1/4 cup apple cider vinegar
  • Juice of 1 orange
  • Juice of 1 lemon
  • Juice of ½ lime
  • 3 pounds pork shoulder, not too lean, cut into 1½-inch chunks
  • Olive oil
  1. Combine cabbage, onion, carrot, bell pepper, chiles, garlic, salt, peppercorns and cloves in a large bowl. Toss well.
  2. Pack vegetables into a large (1 quart) jar with a tightfitting lid. Pour vinegar and lime juice over vegetables. Press down on vegetables if needed until they are completely submerged in liquid. Cover with lid and refrigerate for at least 3 days before opening. Stored covered in refrigerator, pikliz will last for at least 3 weeks, if not longer.
  3. Quarter the chile and remove the seeds and membranes. Finely chop the chile. Handle pieces carefully, preferably while wearing gloves; they are extremely hot.
  4. Transfer quartered and chopped chiles to a gallon-sized ziploc bag. Add onion, bell peppers, cilantro, salt, pepper, thyme and garlic. Stir in vinegar, orange juice, lemon juice, and lime juice. Mix in pork. Seal and refrigerate overnight.
  5. The next day, remove from refrigerator and pour the contents of the bag into your slow cooker. Cook on low for 6-8 hours. If possible, stay closer to 8 to avoid pork drying out.
  6. Using a slotted spoon, remove meat from slow cooker. Transfer meat to a rimmed baking sheet. Drizzle meat with 2 tablespoons oil and salt to taste, and toss gently to coat.
  7. Strain cooking liquid, discarding any solids, over a cooking pot. Bring sauce to a simmer over high heat until reduced by about half, about 25 to 30 minutes.
  8. Meanwhile, heat the broiler. Broil meat, tossing occasionally, until meat is evenly browned, about 5 to 10 minutes. You want it nicely browned in spots but not so brown that it dries out.
  9. To serve, drizzle meat with sauce and cilantro. Serve on a bed of rice or in a corn tortilla topped with pikliz.

More Great Recipes:
Pork|Entrees