Slow-Cooked Stove-Top Pork Roast

Slow-Cooked Stove-Top Pork Roast Recipe

Slow-Cooked Stove-Top Pork Roast

Perfect for tacos or tostadas. Serve with fresh salsa, avocado slices, red onion, sour cream and cilantro.
Prep Time 30 mins
Cook Time 3 hrs
Total Time 3 hrs 30 mins
Servings 12 (about 1 cup pork)


  • 3 dried pasilla negro chile peppers stems and seeds removed
  • 5 dried New Mexico chile peppers stems and seeds removed
  • 5 dried de arbol chile peppers stems and seeds removed
  • 1 tablespoon Canola Oil
  • 1/4 onion thinly sliced (about 1/4 cup)
  • 2 garlic cloves coarsely chopped
  • 1/2 cup beef broth
  • 1 teaspoon lemon juice
  • 4 teaspoons ground cayenne
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 6 pounds bone-in pork butt roast


  • Bring 6 cups water just to boiling in a large saucepan. Add dried chiles; cook, stirring often, 5 minutes. Drain chiles over a bowl; discard 2 cups chile water. Retain remaining water and chiles.
  • Heat oil in a large straight-sided sauté pan over medium-high heat. Add onion and garlic; cook, stirring often, 5 minutes.
  • In a large bowl, combine chiles and their water, onion mixture, broth and next 5 ingredients (through cumin).
  • Place half of chile mixture in a blender*; process until smooth. Repeat procedure with remaining chile mixture.
  • Heat a Dutch oven over high heat. Add pork, fat side down; cook until browned, turning several times, about 10 minutes. Stir in chile mixture; bring just to boiling. Reduce heat and partially cover; simmer until pork easily pulls apart with a fork, about 3 to 4 hours.
  • Remove pork; cool until can be handled, about 30 minutes. Shred pork and serve.


*Note: Be cautious when blending hot foods; the contents expand rapidly, causing a risk of scalding. To be safe, before blending, remove center piece of blender lid (to allow steam to escape), secure lid on blender, and place a towel over opening in lid (to avoid splatters).
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