4 garlic cloves
- 1 large onion, quartered
- 2 tablespoons chopped fresh oregano
- 1 tablespoon ground cumin
- 2 teaspoons dried ancho chile powder
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- olive oil
- 1 tablespoon white wine vinegar
- 1 (3 lb) boneless pork loin roast
- 1 lime, cut into wedges
- 1
Place the garlic, onion, oregano, cumin, chile pepper, salt, and pepper into a blender. Pour in the olive oil and vinegar. Puree until smooth. Spread this mixture all over the pork loin, and place into a slow cooker. - 2
Cook on low until the pork is fork tender, 6 to 8 hours. (If you need to speed it up, you can substitute 1 hour at high for two of the hours on low. Do this at the beginning, though, not the end.) - 3
When ready, cut the pork into chunks, or shred; garnish with lime wedges to serve.
