Directions:
- Cut roast in half. Combine the salt, oregano, cumin, paprika and pepper; rub over pork. Place in a 4- or 5-qt. slow cooker.
- Mince cilantro to measure 1/4 cup; set aside. Trim remaining cilantro, discarding stems. Add the whole cilantro leaves, onions, chilies and garlic to the slow cooker. Combine the broth, orange juice and lime juice; pour over roast. Cover and cook on low for 7-9 hours or until meat is tender.
- Remove roast; cool slightly. Skim fat from cooking juices; set aside 3 cups juices. Discard remaining juices. Shred pork with two forks and return to slow cooker. Stir in minced cilantro and reserved cooking juices; heat through. Spoon 1/2 cup meat onto each bun. Serve with barbecue sauce. Yield: 16 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 195.22 Kcal (817 kJ) | ||
| Calories from fat | 38.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.32g | 7% | |
|---|---|---|---|
| Cholesterol | 85.03mg | 28% | |
| Sodium | 385.49mg | 16% | |
| Potassium | 600.92mg | 13% | |
| Total Carbs | 3.44g | 1% | |
| Sugars | 1.55g | 6% | |
| Dietary Fiber | 0.42g | 2% | |
| Protein | 33g | 66% | |
| Vitamin C | 9.5mg | 16% | |
| Iron | 1.7mg | 9% | |
| Calcium | 22.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 107.76 Kcal (451 kJ) | ||
| Calories from fat | 21.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.39g | 7% | |
|---|---|---|---|
| Cholesterol | 46.94mg | 28% | |
| Sodium | 212.79mg | 16% | |
| Potassium | 331.71mg | 13% | |
| Total Carbs | 1.9g | 1% | |
| Sugars | 0.86g | 6% | |
| Dietary Fiber | 0.23g | 2% | |
| Protein | 18.22g | 66% | |
| Vitamin C | 5.2mg | 16% | |
| Iron | 0.9mg | 9% | |
| Calcium | 12.4mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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