Slow Cooker Carne Guisada with Pork Ribs
Boneless pork ribs braised low and slow with onion, bell pepper, garlic, and warm spices like cumin, chili powder, and Mexican oregano. The pork breaks down into tender shreds over 7 hours, developing deep savory flavors. Optional final sear adds caramelization. Serve with warm tortillas, fresh cilantro, and hot sauce.
Ingredients
- 2 pounds boneless pork ribs, roughly choppedboneless pork shoulder1:1pork braising
similar cooking time and texture
- 2 tbsp canola oil
- 1 whole onion, chopped
- 1 whole green bell pepper, chopped, seeds removed
- 4 cloves garlic, chopped
- 1 tsp cracked black pepper
- 1 tsp salt
- 2 tsp cumin powder
- 1 tsp paprika
- 2 tsp chili powder
- ½ tsp Mexican oregano
- 1 whole tomato, chopped
- ½ cup water
- flour tortillas, warmed(optional)
- fresh cilantro(optional)
- hot sauce(optional)
Instructions
- 1
Heat a large skillet on medium-high heat. Add oil and let come to temperature.
- 2
Sear the pork on each side until browned, then transfer to the slow cooker.
- 3
Return the skillet to the stove and cook the chopped onion for about 2 minutes.
- 4
Add water to deglaze the skillet, scraping up browned bits, then pour contents into the slow cooker.
- 5
Add the bell pepper, garlic, black pepper, salt, cumin, paprika, chili powder, Mexican oregano, and chopped tomato to the slow cooker.
- 6
Stir well, cover, and cook on low for 7 hours.
- 7
Remove pork and lightly shred, leaving some cubes intact.
- 8
For optional finishing: heat a skillet on medium-high, add portion of carne guisada, and cook for a couple of minutes until pork caramelizes and juices run clear.
- 9
Serve in warmed tortillas with fresh cilantro and hot sauce if desired.
Tips
Optional finishing sear adds caramelized crust and complexity to the tender braised pork.
Slow cooking breaks down the pork into shreds while retaining moisture and allowing spices to develop fully.
Good to Know
Refrigerate in airtight container up to 3 days. Freezes up to 2 months.
Prepare through step 5 the night before. Refrigerate, then cook on low the next day.
Serve in warm flour or corn tortillas with fresh cilantro and hot sauce on the side. Accompaniments: rice, beans, lime wedges.
Common Mistakes
Do not skip the initial sear; it develops color and depth through the Maillard reaction.
Avoid overcooking past 7 hours to prevent the pork from becoming mushy and falling apart completely.
Do not add all ingredients at once to the cold slow cooker; deglazing the skillet captures caramelized fond and builds flavor.
Substitutions
similar cooking time and texture