• 2/3 cup Lea & Perrins® The Original Worcestershire Sauce
  • 1/2 cup Heinz® Tomato Ketchup
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup tomato paste
  • 1 medium onion, chopped
  • 2 tablespoons yellow mustard
  • 2 tablespoons white vinegar
  • 3 1/2 pounds boneless pork shoulder, trimmed and cut into 4 pieces


  1. In a 6 quart crock pot mix all ingredients except pork.  Once combined add pork, turning to cover.  Cook on low for 8 to 10 hours.
  2. Remove pork and shred with two forks.  Return pork to crock pot and stir into sauce.
  3. To serve, spoon 1/2 cup onto a sandwich bun.

Makes 10 servings.



This traditional slow-roasted pork dish from Mexico’s Yucatan Peninsula is usually wrapped in softened banana leaves as it cooks. This streamed version is made in the slow cooker. Although, you absolutely can warp the pork and spice mixture first in banana leaves, before adding to the slow cooker, if you have them available.


1 medium onion, chopped

1/2 cup chicken stock

1/3 cup frozen orange juice concentrate, thawed

5 garlic cloves, chopped

1 chipotle pepper in adobo sauce, plus 1 teaspoon sauce

2 tablespoons apple cider vinegar

1 tablespoon annatto powder or paste

1 tablespoon tomato paste

1 1/2 teaspoon salt

1 teaspoon dried Mexican oregano

1/2 teaspoon ground coriander

1/4 teaspoon black pepper

1/4 teaspoon ground cinnamon

1/8 teaspoon ground clove

1 boneless pork butt (about 4 lbs.)

1 handful cilantro chopped

1 red onion, sliced

lime wedges  and tortillas for serving



In a blender or food processor, purée onion, chicken stock, orange juice concentrate, garlic, chipotle pepper with sauce, vinegar, annato powder or paste, tomato paste, salt, oregano, coriander, black pepper, cinnamon, clove, and black pepper until smooth.

Place the pork butt in the slow cooker. Pour the seasoning mixture over the pork. Cover and cook high until the pork is tender and shreds easily with a fork, about 8 hours.

Serve topped with cilantro and red onion slices with warm tortillas. Garnish with lime wedges. Refrigerate any leftovers.

Makes 6 to 8 servings.

Cochinita Tacos with flour tortillas (You also can use corn tortillas)