Mojito Pulled Pork

Mexican Restaurant Recipe

Serves 16

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 (14-1/2 oz.) cans reduced-sodium chicken broth
2/3 cup orange juice
1/2 cup lime juice

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.

Note: Pictured above is a pulled pork taco with a garlic aioli and pico de gallo.

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