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Recipe

Slow Cooker Pork Tenderloin Guisada

Servings: 6 to 8

Carne guisada is a warming Mexican stew of chunks of meat (often beef, but here it’s ubiquitous pork tenderloin) simmered in  a spicy tomato-based sauce. It’s perfect for adapting to a slow-cooker to make it weeknight-friendly and mostly hands-off. If you prefer, you can substitute pork butt or shoulder (see tip, below).

Ingredients

  • 1 lb. unpeeled Yukon Gold potatoes, cut into 1/2-inch dice
  • 1 medium sweet onion, cut into 1/2-inch dice
  • 1 large jalapeño, seeded and finely chopped, about 2 Tbs.
  • 4 garlic cloves, minced (about 1-1/2 Tbs.)
  • 1 bay leaf
  • 1/4 cup all-purpose flour
  • 2 tsp. chili powder
  • 1 to 2 tsp. crushed red pepper flakes
  • 1-1/2 tsp. ground cumin
  • 1/2 tsp. smoked paprika
  • Kosher salt
  • 1 bottle brown ale, such as Newcastle
  • 3 Tbs. tomato paste
  • 4 tsp. Worcestershire sauce
  • 1 tsp. red wine vinegar
  • 2-1/2 to 3 lb. pork tenderloin, cut into 2-inch chunks
  • Corn or flour tortillas, for serving
  • Shredded romaine lettuce, julienned radishes, cilantro, sour cream and lime wedges, for serving (optional)

Preparation

  • Place the potatoes, onions, jalapeño, garlic and bay leaf in a 5-quart slow cooker. In a small bowl, combine the flour, chili powder, red pepper flakes, cumin, paprika, and 1/2 tsp. salt and and toss it with the vegetables. In a medium bowl, combine the ale, tomato paste, Worcestershire sauce, and vinegar and pour it over the vegetables. Cover and cook on high for 2 hours.
  • Reduce the heat to low, add the pork, stir to combine, and continue to cook for another 3 hours, until the meat is tender.
  • Remove the pork from the slow cooker and cool slightly. Remove and discard the bay leaf, shred the pork, and then return it to the slow cooker, allowing it to heat through.
  • Season to taste and serve on the tortillas with the lettuce, radishes, cilantro, sour cream, and lime wedges.

Tip

To substitute pork butt or shoulder, add it in large chunks along with the potatoes and onions. Cook everything on low for 8 hours, then shred the meat and stir it back into the sauce.

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