Chile Lime Pork with Carrot-Lime Escabeche


Chile Lime Pork

Have you ever participated in a recipe exchange? They are a lot like the chain letters we used to try to avoid in the 80’s (and probably long before that!). With the advent of e-mail came the “send this to 10 friends and wait to see what you’ll receive in a week” e-mails. As much as I’d like to say I always played along, I didn’t. Honestly, I don’t think many of you did, either. Anyway, I did have a REALLY good experience with a recipe exchange and that’s where this recipe came from.

These deliciously moist, tender and juicy pork tacos are called, “Chile Lime Pork with Carrot-Lime Escabeche” and they came to me in the form of an e-mail recipe from my friend, Colleen. Sadly, just like just about every other recipe I “save” in my e-mail, this one got lost in the shuffle until last night. Both the guys I served this to were VERY happy with me, so I’d highly recommend dusting off your slow-cooker and giving this a try. Cinco de Mayo is coming up, and these should definitely be on your menu for next weekend.

Here are a few other ideas for Cinco de Mayo:

Perfect Margaritas
Breakfast Tacos
Shrimp Ceviche

Carrot-Lime Escabeche

Carrot-Lime Escabeche


Chile Lime Pork
Recipe Type: Main Dish
Author: A Passionate Plate
Prep time:
Cook time:
Total time:
Serves: 10
Rub the pork with the seasonings, and prep the tomato-garlic-lime juice mixture the night beforehand so that all you have to do in the morning is to dump it all into the slow-cooker.
  • 1/4 cup medium heat chili powder
  • 1 T. ground coriander
  • 1 T. salt
  • 3 lb. boneless pork butt or shoulder, cut in half lengthwise
  • 2 large tomatoes, chopped
  • 4 cloves garlic, sliced
  • 1/4 cup fresh lime juice
  • 2 large carrots, peeled and cut into matchstick-sized pieces
  • 1/2 small red onion, sliced thinly
  • 1/2 cup fresh lime juice
  • 2 Tbsp. vegetable oil
  • 1/2 cup fresh cilantro, chopped
  • 1 tsp. salt
  1. Mix the chili powder, coriander and salt together on a large plate. Roll pork in mixture, taking up all of the seasoning. Cover and refrigerate overnight.
  2. Chop and store the tomatoes, garlic and lime juice in a container overnight.
  3. Place the pork and tomato mixture in a slow-cooker and cook on high for 8-10 hours.
  4. At least an hour before serving, mix the carrots, onion, 1/2 cup lime juice, oil, cilantro and salt together and allow to marinate to blend flavors.
  5. Serve the pork with the Carrot-Lime Escabeche, sour cream, Cotija cheese, salsa and corn tortillas.



  1. Colleen Stromatt says:

    This is an all time family favorite! We love to get it going before we head out skiing for the day and when you walk in the door-yummy smells abound! I’ve never made this for anyone who did not love it.

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