Slow Cooker Puerto Rican Shredded Pork
Serves: 3
Vicente Kshlerin
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
47
Sourness
41
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 tbsp
Vegetable Oil1 cup
Orange Juice4 cloves
Garlic (crushed and divided)1 tbsp
Ground Cumin1.5 tsps
Coarse Salt1 tsp
Oregano (dried)Directions:
1
Heat oil in a large skillet over medium-high heat
2
Use a sharp knife to poke 3 to 5 holes into the pork roast
3
Stuff about half the garlic into the holes
4
Cook roast in hot oil to brown completely, about 3 minutes per side
5
Transfer roast to the crock of a slow cooker
6
Blend orange juice, lime juice, remaining garlic, cumin, salt, and oregano in a blender until smooth; pour over the pork
7
Leave the pork marinating in the orange juice mixture for 10 minutes; turn roast and let other side marinate for 10 minutes
8
Turn slow cooker to Low and cook for 8 hours
9
Remove pork to a cutting board
10
Shred meat using 2 forks
11
Drain liquid from the slow cooker crock, reserving 1 cup
12
Return shredded pork to the slow cooker crock, pour reserved liquid over the meat and stir
13
Look on Low until the meat is again hot, 15 to 20 minutes