Slow Cooked Aji Limo Pork Roast
Dear friend of Gourmet Delights,
Aji Limo is a chili grown and used mostly on the northern coast of Peru. The pod is 2-3 inches long and changes from a yellow to deep reddish orange color when it ripens. Aji limo is spicy (a heat level of 8 on a scale of 10; 60,000 Scoville units), and makes a delicious marinade for your fish, chicken, or pork.
The wonderful, and talented, Chef Shelly Maddocks at Savoring Thyme created this Slow Cooked Aji Limo Pork Roast that we are honored to share with you.
Turn the slow cooker on high. Coat the bottom of the slow cooker with the Veleta Extra Virgin Olive Oil. Dice the onion, garlic, and peppers. Add them to the slow cooker and sautee them for 10-15 minutes.
Add the pork roast to the slow cooker, cover, and let it brown for 15 minutes. Use tongs to turn the pork roast over to brown the other side for 15 minutes, move the onions, peppers, and garlic around, and put some on top of the pork roast. When both sides of the pork roast are browned, add the bottle of beer, the lime juice, and the rest of the spices. Also add the Organic Aji Limo Paste in the sauce and place some on top of the pork roast itself. Cover and cook on high for one hour, then reduce to low for 5 hours. The pork roast will be done when the juices are clear and the internal temperature of the pork roast is 160-170 degrees Fahrenheit. Remove the pork roast from the slow cooker and let it rest about 15 minutes. Use two large forks to shred the meat to the size that you prefer: large chunks, medium pieces, or smaller shreds. Enjoy!
Note that you can substitute the Organic Aji Amarillo Paste (heat level of 7 on a scale of 10; 50,000 Scoville units) or the Organic Aji Panca Paste (a heat level of 2 on a scale of 10; 1,500 Scoville units) for the Organic Aji Limo Paste if you so desire.
All the Organic Aji Pastes (Limo, Amarillo, and Panca) are only $14.95 for an 8 ounce glass jar.
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