Chicha Pulled Pork (Slow Cooker)
This Chicha Pulled Pork is rich, savory, and just a little tangy, with a deep flavor from the fermented corn chicha and warm spices. It’s the kind of slow-cooked dish that feels special but is honestly so simple to throw together!
I grew up in Ecuador, so anything with chicha is really nostalgic for me! Chicha de jora is a fermented corn drink, it is slightly effervescent, with sweetness, acidity and a hint of spice. It is traditionally served as drink in the Sierra or Andean Highlands of Ecuador and Peru. It is also a popular drink in other South American countries such as Bolivia, Colombia and Venezuela.
I love using chicha to cook and marinate pork, chicken and meat. In this recipe, we are using the chicha to marinate and tenderize pork. The pork also gets cooked in the chicha marinade which adds a subtle tangy flavor that is so good!
What is chicha pulled pork
Chicha pulled pork is a slow-cooked pork dish made with chicha de jora, a traditional Andean fermented corn beverage. The pork shoulder is marinated and cooked low and slow in a mixture of chicha, citrus, garlic, and spices until it becomes incredibly tender and easy to shred!
Why You’ll Love This South American Pulled Pork Recipe
- Deep, unique flavor. The chicha de jora adds a slightly fermented, tangy depth you just can’t replicate with typical liquids. It makes the pork taste rich and complex without being overpowering!
- Hands-off cooking. Once everything is in the slow cooker, there’s very little you need to do. It’s perfect for busy days or when you want something low-effort but delicious.
- Versatile serving options! Serve it traditionally with rice and lentils, or switch things up with sandwiches, tostadas, or even nachos. It adapts easily to whatever you’re craving.
- Great for meal prep. This recipe makes a generous amount and reheats beautifully. You can enjoy it throughout the week in different ways without getting bored.
Ingredients Notes
- Garlic: You need a whole head of garlic here for lots of flavor. Don’t skip the whole cloves, they become soft and sweet!
- Spices: You will need cumin, cayenne pepper, smoked paprika, dried oregano and salt. I also use achiote powder for that gorgeous red color! If you don’t have achiote powder, you can use some regular paprika instead.
- Orange juice: Adds brightness and balances the richness of the pork.
- Chicha de jora: The star ingredient! You can buy chicha de jora online or in certain specialty stores. If you can’t find it, replace it with sparkling apple cider or a semi-dry apple or pear cider.
- Apple cider vinegar: Boosts acidity and helps tenderize the meat.
- Pork shoulder: Ideal for slow cooking thanks to its fat content, which keeps the meat juicy and tender.
- Onion: Adds sweetness and depth as it cooks down.
Variations & Substitutions
- Use a sparkling apple cider if you can’t find chicha de jora. It mimics the sweet-tangy balance surprisingly well.
- Swap pork shoulder for pork butt (they’re very similar cuts).
- Make it less spicy by reducing or omitting the cayenne pepper.
- Crisp the shredded pork in a skillet for texture, or keep it soft and saucy!
Tips for Success
- Don’t skip the fat on the pork. The fat renders down during cooking and keeps the meat juicy and flavorful. Trimming too much can result in drier pulled pork!
- Give it enough time to cook low and slow. Pork shoulder needs several hours to properly break down and become tender. If it’s not shredding easily, it likely needs more time to cook.
- Flip the pork halfway if possible. This helps it cook more evenly and absorb flavor from all sides. If you forget, don’t worry, it will still turn out great.
- Reduce the sauce for extra flavor. Taking the time to simmer the cooking liquid into a thicker sauce really concentrates the flavor. It’s an optional step, but totally worth it!
How to Serve Chicha Pulled Pork
Serve chicha pulled pork over rice with lentils or beans for a classic meal, and add fried plantains, avocado slices, and pickled red onions for contrast and freshness. It’s also delicious piled onto sandwich or slider rolls, tucked into tortillas as a fusion taco, on top of tostadas or patacones, or even used as a filling for empanadas!
FAQs
How should I store leftover chicha pulled pork?
Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days. The flavor actually gets even better as it sits, making it great for meal prep. To freeze, let the pork cool completely, then store it in freezer-safe containers or bags for up to 3 months. For best results, freeze it with some of the sauce to keep it moist.
Reheat gently on the stovetop or in the microwave with a splash of extra liquid (like broth or leftover sauce) to prevent it from drying out!
Can I make this without marinating the pork first?
Yes, you can skip the marinating step and go straight to cooking. The pork will still absorb plenty of flavor as it cooks in the chicha mixture.
What does chicha de jora taste like?
Chicha de jora has a lightly fermented flavor that’s slightly tangy, mildly sweet, and a bit earthy. It’s not overly strong, but it adds a unique depth to the pulled pork.
How do I make the pork crispy after shredding?
Heat a skillet and add some of the fattier shredded pork pieces first to render their fat. Then add the rest of the pork and cook until the edges are golden and crispy.
Chicha Pulled Pork
Ingredients
- 1 head of garlic peeled, about 25-30 cloves
- 2 tsp cumin powder
- 2 tsp achiote powder
- 1 tsp cayenne powder
- 1 tsp smoked paprika powder
- 2 tbs of dried oregano
- 2 teaspoons salt
- 2 oranges juiced, about ¾ cup or 175 ml of juice
- 2 ½ cups of chicha de jora (fermented corn drink) if you can’t find chicha you can use a semi-dry apple cider as a substitute – 590 ml
- 2 tbs apple cider vinegar
- 4.5 lbs boneless or 5 lbs (bone in) pork shoulder 2kg to 2.2kg
- 1 white or yellow onion cut into large chunks
To serve:
- Rice
- Lentils or beans
- Fried ripe plantains
- Avocado slices
- Pickled red onions
- Aji criollo or your favorite spicy aji sauce
- Can also be served on bread or slider rolls with your choice of toppings – or on top of corn tostadas or patacones
Instructions
- To make the marinade, add half of the garlic, the cumin, achiote, cayenne, paprika, oregano, salt, and ½ cup of orange juice to a blender or mini-food processor. Pulse and blend until all the ingredients are well mixed.
- Add the blended mix, the rest of the orange juice, the fermented corn chicha, and the apple cider vinegar to a deep baking dish.
- Add the pork shoulder to the marinade and marinate for 1-2 hours. You can also skip the marination part and start the cooking process directly.
- Add the onion chunks and rest of the whole garlic cloves to the slow cooker, add the pork shoulder on top, and pour over the marinade.
- Cook on Low for 8 hours, flip over the pork after 4 hours if possible. The pork will be done when you can easily shred it using a fork.
- Remove the pork shoulder from the cooking liquid and shred it into small pieces.
- To make a thicker sauce with the cooking liquid from the slow cooker, place it in a medium sized pot and cook the sauce down over medium high heat until it reduces by half, about 30 minutes.
- Mix the shredded pulled pork with the reduced chicha sauce.
To make crispy pulled pork:
- Take the fattier pieces of the shredded pork and let them cook in a skillet until they release their natural grease.
- Then add the rest of shredded pork and cook until crispy and golden. You can also serve it the reduced chicha sauce.
To serve:
- Serve the pulled pork (mixed with the sauce or fried until crispy) with rice, lentils, plantains, or your preferred side dishes
- You can also serve it on a sandwich roll or on slider rolls, I served the rolls with mashed avocado or guacamole, coleslaw, pickled red onions and fried plantains.
- To serve it on corn tostadas, you can garnish them with avocado sauce, pickled onions, coleslaw, lime wedges, cilantro, etc.
- This pulled pork is also delicious served on top of patacones or tostones (green plantain chips), with nachos, or as a filling for empanadas.
Photos of the step by step preparation process for chicha de jora pulled pork:
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