This post may contain affiliate links. Read my disclosure policy.
A few simple ingredients infuse tons of South American flavor into this fall-apart tender Crockpot Peruvian Pulled Pork. Add a drizzle of fresh and spicy Aji sauce and a sprinkle of queso fresco on top of mouthwatering rice or cauliflower rice bowls for an easy slow cooker dinner! Yes, you can make it gluten free and low carb!
Peruvian-Inspired Crockpot Pulled Pork
Peruvian cuisine has influences from the native cultures of South America, as well as the Europeans who settled in the area, particularly the Spanish, and Asian immigrants who arrived later. This easy pulled pork recipe combines flavors from all of those cuisines into one tender and delicious dish.
Just stir a few basic spices from your pantry into a mix of lime juice and soy sauce. The pour it over the pork and let it cook all day. After you shred it and toss is in those juices, you’ll have moist shredded pork with the perfect blend of tangy, smoky, and ever so slightly spicy goodness.
It is so simple that you might as well double the recipe and freeze the leftovers. Then you can make Peruvian pulled pork rice bowls or cauliflower rice bowls. Or pile it on rolls or a salad or tortillas.
No matter how you choose to serve this slow cooker pulled pork, finishing it off with a simple, fresh, and spicy Perivuan Aji sauce really gives it the perfect South American flair. It only takes seconds to whizz in the blender, and truly completes the meal!
The slow cooker pork only has six ingredients. Stir everything together in just a couple of minutes, then let the crockpot do all the hard work. When it’s time for dinner, you just need to get your rice, sauce, and toppings ready to go!
For the Pulled Pork
- Pork: You’ll need a boneless pork loin roast, but a pork tenderloin could also work.
- Soy sauce: Use a brand that is gluten free or make it with tamari or coconut aminos, if needed for gluten free, paleo, or keto.
- Lime: Just squeeze it for the fresh lime juice.
- Smoked paprika
- Dried oregano
- Ground black pepper
For the Aji Sauce
- Jalapenos: Roughly chopped and you should remove the ribs and seeds unless you want it extra spicy)
- Fresh cilantro: You can include both the leaves and stems, though discard the thick, harder parts of the stems.
- Garlic: It can be roughly chopped or you can throw the whole clove in. If you are sensitive to garlic, you can omit it.
- Apple cider vinegar
- Lime juice: Make sure it’s freshly squeezed.
- Olive oil
- Plain Greek yogurt
How to Make Crockpot Pulled Pork
The prep to make Perivuan pulled pork is super quick and easy. Then just let it cook all day while you go about your life.
Cook the Pork. Place the pork in the slow cooker. Stir the soy sauce, lime juice, and seasonings together in a bowl and pour it over the pork. Cover and cook it on Low for at least 4-6 hours, or until it shreds easily.
Make the Aji Sauce. While it cooks, blend together the ingredients to make the Aji sauce. You can do this early in the day and keep it refrigerated or right before serving.
Shred and Serve. When it is done cooking, remove the pork from the slow cooker and shred it with a fork. Return it to the crockpot and too in the juices. Keep warm until ready to serve.
My favorite way to serve this Peruvian Pulled Pork on top of cauliflower rice bowls, though regular white rice or brown rice is great too. Or even try quinoa, which is a staple in Peru. You can even add a little more flavor with Cilantro Lime Rice. Then get your toppings ready:
- Corn: A staple in Perivua cuisine, some kernels of corn cut from the cob if you’ve made Air Fryer Corn on the Cob, drained from a can, or cooked from frozen add a nice little pop of texture. You can omit this for paleo or keto.
- Aji sauce: The recipe card tells you all you need. But if you want to know all the details plus more uses, see my full post about how to make Aji sauce.
- Cheese: I like nice, crumbly queso fresco or even cotija cheese. If you can’t find these, feta is a good substitute for the salty flavor and crumbly texture. If you prefer a melty cheese, try some Monterey jack.
- Extras: Add a squeeze of lime, a sprinkle of fresh cilantro, or even some minced onion.
Make it a Meal
- Plate it Up: You can always dish it onto a plate alongside some Peruvian Corn on the Cob also topped with the Aji sauce and cheese.
- Make Tacos: Change up your usual Taco Tuesday and spoon the pork into corn, flour, or gluten free tortillas and serve with Instant Pot Spanish Rice.
- Have a Salad: Use it on top of a bed of greens with fresh tomatoes and a drizzle of the Aji sauce or maybe some Jalapeno Ranch Dressing.
- Serve Sandwiches: Pile it on Gluten Free Hamburger Buns or sub rolls with some Chili Lime Roasted Sweet Potatoes on the side.
If you are feeding a family of 2 to 4 people, you’ll likely have some leftover Peruvian pulled pork. You can store them in the refrigerator in an airtight container for 3 or 4 days. It can be reheated in the microwave or in a small saucepan on the stove, gently heating just till it is warmed through.
Leftovers can also be frozen for up to 2 or 3 months. This is especially good to know if you make a double batch. Just be sure to thaw overnight in the refrigerator before reheating.
More crockpot recipes
I love using my slow cooker for easy meals that are ready to enjoy at the end of the day. Here are some that we love!
- Crockpot BBQ Beef
- Sriracha Lime Slow Cooker Turkey Tenderloin
- Crockpot Orange Sesame Chicken
- Cauliflower Hash Browns Slow Cooker Breakfast Casserole
Slow Cooker Peruvian Pulled Pork
For the pork:
For the Aji sauce:
For the rice bowls:
- 1 large head cauliflower, or 1 package pre-riced cauliflower or cooked rice
- 1 Tablespoon olive oil
- salt and pepper
- 3 ears corn on the cob, cooked and cut from the cob, or about 3 cups cooked corn niblets, optional
- 2 cups crumbled queso fresco, cotija cheese, or feta cheese
For the pork:
- Place the pork in the slow cooker.
- In a small bowl, stir together the remaining ingredients. Pour over the pork, cover, and cook on low for 4-6 hours, or until the pork is cooked through and shreds easily.
- Remove the pork, but save the liquid in the slow cooker. Discard the excess fat, shred the pork and return to the slow cooker. Keep warm.
For the Aji sauce:
- Combine the ingredients in a blender and puree until smooth. Season to taste with salt and pepper. Store in the refrigerator.
For the rice bowls:
- Cut cauliflower into florets then, In batches, place cauliflower in a food processor or high-powered blender and pulse until it achieves a rice-like consistency.
- In a large pan, over medium heat olive oil.
- Add the cauliflower and salt, then stir to coat completely, and smooth to a single layer.
- Stir every 4-6 minutes. After about ten minutes the rice will start to brown on the bottom, so you may have to stir more frequently.
- Cook for a total of about 10-20 minutes, until lightly browned or to desired tenderness.
- Add cauliflower rice to bowls. Top each with about half a cup of corn, shredded pork, Aji sauce, and about a quarter cup of cheese.