Very tasty slow cooker Puerto Rican shredded pork recipe where your slow cooker does most of the work. Serve pulled pork in lettuce wraps or in corn tortillas; top with pico de gallo, chopped cilantro, and avocado.
Preparation Details
Prep Time: 15 mins
Cook Time: 8 hrs 10 mins
Total Time: 8 hrs 45 mins
Servings: 6
Ingredients
- 1 (3 pound) boneless pork sirloin roast (trimmed and tied with kitchen twine, if necessary)
- 4 cloves garlic, minced and divided
- 1 tablespoon vegetable oil
- 1 cup orange juice
- 4 limes, juiced
- 1 tablespoon ground cumin
- 1 ½ teaspoons coarse salt
- 1 teaspoon dried oregano
Steps
- Poke 3 to 5 holes into pork roast using a sharp knife. Stuff about 1/2 garlic into holes.
- Heat oil in a large skillet over medium-high heat. Add pork; brown completely, about 3 minutes per side. Transfer pork to a slow cooker.
- Combine orange juice, lime juice, remaining 1/2 garlic, cumin, salt, and oregano in a blender; blend until smooth. Pour orange juice mixture over pork.
- Marinate pork in orange juice mixture for 10 minutes; flip and marinate other side for 10 minutes.
- Cover slow cooker. Cook on Low for 8 hours. Transfer pork to a cutting board; cut and discard twine. Shred pork using 2 forks.
- Reserve 1 cup cooking liquid; drain and discard remaining liquid from slow cooker. Return shredded pork to slow cooker, pour reserved 1 cup liquid over top and stir.
- Cover slow cooker. Cook on Low until pork is reheated, 15 to 20 minutes.
