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Prep Time: 20 Minutes Cook Time: 420 Minutes |
Ready In: 440 Minutes Servings: 16 |
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This fork-tender pulled pork tastes fabulous on a bun, in a wrap or tortilla. My kids like to eat it spooned over rice in its citrus-flavored juices.Mindy Oswalt, Winnetka, California Ingredients:
1 boneless pork shoulder roast (4 to 5 pounds) |
2 teaspoons salt |
2 teaspoons dried oregano |
2 teaspoons each ground cumin, paprika and pepper |
1 bunch fresh cilantro, divided |
2 medium onions, halved and sliced |
1/4 cup canned chopped green chilies |
4 garlic cloves, minced |
2 cans (14-1/2 ounces each) reduced-sodium chicken broth |
2/3 cup orange juice |
1/2 cup lime juice |
16 sandwich buns, split |
barbecue sauce |
Directions:
1. Cut roast in half. Combine the salt, oregano, cumin, paprika and pepper; rub over pork. Place in a 4- or 5-qt. slow cooker.
2. 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.
3. 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.
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