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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Soft tortillas wrap savory pork, fresh tomatoes, garlic cloves, and citrus juices blending to make the perfect slow-cooker delicacy. Serve with black beans and rice, if desired. Ingredients:
1 (3-pound) boneless pork shoulder (boston butt), trimmed |
10 garlic cloves, sliced |
2 teaspoons ground cumin |
1 teaspoon dried oregano |
3/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
3/4 cup orange juice |
2 tablespoons fresh lime juice |
2 chipotle chiles canned in adobo sauce, drained and chopped |
20 (6-inch) flour or corn tortillas, warmed |
2/3 cup chopped onion |
2/3 cup bottled salsa |
2/3 cup chopped fresh cilantro |
10 lime wedges |
Directions:
1. Make 1/2-inch-deep slits on outside of roast; stuff with garlic. Combine cumin and next 3 ingredients (through black pepper) in a small bowl. Place roast in a 3 1/2-quart electric slow cooker. Sprinkle pork on all sides with spice mixture.
2. Combine juices and chipotle chiles. Pour juice mixture over pork. Cover and cook on LOW for 8 hours or until pork is tender.
3. Remove pork from slow cooker; shred with 2 forks. Skim fat from cooking liquid. Combine shredded pork and 1/2 cup cooking liquid; toss well.
4. Spoon 1 1/2 ounces pork mixture onto each tortilla; top each with 1 1/2 teaspoons onion, 1 1/2 teaspoons salsa, and 1 1/2 teaspoons cilantro. Serve with lime wedges.
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