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Slow Cooker Puerto Rican Shredded Pork
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Prep Time:
15 minutes
Cook Time:
490 minutes
Total Time:
525 minutes
Slow cooker Puerto Rican pulled pork with citrus, garlic, and spices, topped with fresh cilantro and creamy avocado.
Ingredients:
  • 1 tablespoon vegetable oil
  • 1 (3 pound) boneless pork sirloin roast (trimmed and tied with kitchen twine, if necessary)
  • 1 cup orange juice
  • 4 limes, juiced
  • 4 cloves garlic, crushed and divided
  • 1 tablespoon ground cumin
  • 1.5 teaspoons coarse salt
Instructions:
  • In a large skillet, heat oil over medium-high heat.
  • Pierce pork roast with a sharp knife to create 3 to 5 holes. Fill the holes with half of the garlic. Sear the roast in hot oil until beautifully browned on all sides, approximately 3 minutes per side. Then, place the roast into the slow cooker.
  • In a blender, combine orange juice, lime juice, remaining garlic, cumin, salt, and oregano until smooth. Pour the mixture over the pork.
  • Marinate pork in orange juice mixture for 10 minutes, then flip and marinate the other side for an additional 10 minutes.
  • Cook on Low in the slow cooker for 8 hours.
  • Transfer the pork to a cutting board and use 2 forks to shred the meat.
  • Strain the liquid from the slow cooker, saving 1 cup. Put the pulled pork back into the slow cooker, pour the reserved liquid over the meat, and mix well.
  • Simmer gently until meat is heated through, about 15 to 20 minutes.

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