PUERTO RICAN SHREDDED PORK

Puerto Rican Shredded Pork image

Provided by National Pork Board

Categories Pork

Time 8h55m

Yield 6 , 6 serving(s)

Number Of Ingredients 8

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2 -3 lbs boneless sirloin pork roast or 2 -3 lbs sirloin tip roast, trimmed and tied with kitchen twine if necessary*
1 tablespoon vegetable oil
4 -5 garlic cloves, skins removed, crushed
1 tablespoon cumin
1/2 tablespoon coarse salt
1 teaspoon oregano
4 oranges, juiced or 1 cup freshly squeezed orange juice
4 limes, juiced

Steps:

Using a sharp knife, poke a few holes into the pork and stuff holes with half of the crushed garlic. In a large skillet over medium-high heat, warm the oil. Add the pork and brown on all sides, 6 to 8 minutes. Transfer the meat to a slow cooker.
Combine the remaining ingredients in a blender and blend for a few seconds until evenly combined. Place the pork in the slow cooker. Pour the liquid mixture over the pork, and let the pork marinate in the mixture for about 10 minutes on each side.
Turn the slow cooker on low, and set the timer for 8 hours.
After 8 hours, remove pork and shred using two forks on a large cutting board. Remove all the liquid from the slow cooker except for 1 cup of the cooking liquid and add pork back to pot. Let it cook another 15-30 minutes.
Serve the shredded pork over lettuce wraps or in corn tortillas, and top with pico de gallo, chopped cilantro and/or avocado.
*Please note that if you're unfamiliar with tying a roast with kitchen twine, ask your butcher to pre-tie the roast in the store.

Nutrition Facts : Calories 273.4, Fat 8.3, SaturatedFat 2, Cholesterol 104.3, Sodium 672, Carbohydrate 16.1, Fiber 3.5, Sugar 9, Protein 34.7