Slow-Cooker Peruvian-American Pork Adobo

Ingredients

Marinade

• 1 large red onion, quartered
  
• 4 large cloves garlic
  
• 6 allspice berries
  
• 1 teaspoon salt
  
• 1/2 teaspoon black pepper
  
• 1/2 teaspoon dried oregano
  
• 2 tablespoons ají panca paste, or to taste (see Note below for substitution)
  
• 1 (12-ounce) bottle hard cider
  

Adobo

• 3 pounds pork shoulder, trimmed and cut into 2 to 3–inch chunks
  
• 3 large red onions, sliced into 1/2-inch half moons
  
• 3 cups pork or beef stock
  
• Salt, to taste
  

Directions

1. For the marinade, place all of the ingredients in a blender and blend until smooth.
2. Place the pork into a large container. Pour the marinade onto the pork and coat all the pieces well. Cover the container and place in the refrigerator overnight or up to 24 hours. (This can also be done in a resealable plastic bag.)
3. Place the pork into a slow cooker along with all of the marinade. Add the stock and sliced onions and stir to combine. Cook on high for 6-8 hours, or until fork tender.
4. Serve in bowls with crusty bread.
5. Note: Ají panca is a dried chile that imparts a deep, mildly spicy flavor to many Peruvian dishes. It's typically soaked and ground into a paste. You can find jars of ají panca paste at many Latin American groceries or online, and it's worth getting if you want to make many other Peruvian dishes. If you cannot find ají panca paste, use 1 tablespoon sweet paprika and one teaspoon cayenne pepper.