Puerto Rican Shredded Pork
SERVES 4 TO 6
2
to 3-lb. boneless sirloin tip pork roast
4
to 5 cloves garlic, skins removed, crushed
1
tbsp. vegetable oil
1
tbsp. cumin
1
/
2
tbsp. coarse salt
1
tsp. dried oregano
4
oranges, juiced, or 1 cup freshly squeezed
orange juice
4
limes, juiced
Poke 3 to 5 holes in pork with sharp knife; stuff with half the crushed garlic. Warm oil
in large skillet over medium-high heat. Add pork and brown on all sides, 6 to 8 minutes.
Combine remaining ingredients in blender and blend 3 to 5 seconds until
evenly combined. Place pork in slow cooker, pour liquid mixture over pork and let
marinate about 10 minutes on each side.
Turn slow cooker on low; set timer for 8 hours. After 8 hours, remove pork and
shred using two forks on large cutting board. Remove all liquid from slow cooker
except 1 cup and return pork to pot. Let cook another 15 to 30 minutes.
Serve shredded pork in lettuce wraps or in corn tortillas. Top with pico de gallo,
chopped cilantro and avocado.
Find more delicious
ideas at PorkBeInspired.com.
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