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Puerto Rican Shredded Pork
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A fresh alternative to traditional carnitas.

susanm and the National Pork Board

Serves/Makes:4 or more

  • 2 lbs (.9 kg). to 3 lbs (1.4 kg). boneless sirloin tip pork roast
  • 8 cloves garlic
  • 1 tbsp (15 ml) vegetable oil
  • 1 tbsp (15 ml) cumin
  • 1/2 tsp (2 ml) coarse salt
  • 1 tsp (5 ml) dried oregano
  • 1 cup (225 ml) freshly squeezed orange juice
  • 1/2 cup (125 ml) fresh lime juice
  • Remove most of fat pad from top of roast with a sharp knife and discard.
  • Slice 4 cloves of garlic and crush the other four.
  • Poke holes in roast with the tip of a sharp knife and slide a slice of garlic in each slit.
  • Warm oil in large skilled over medium high heat.
  • Add pork and brown on all sides, 6 to 8 minutes.
  • In a blender container combine crushed garlic, cumin, salt, oregano, and orange and lime juices.
  • Blend until evenly combined.
  • Place pork in slow cooker, pour liquid mixture over pork, and let marinate about 10 minutes on each side.
  • Turn slow cooker on low and set to cook for 8 hours.
  • After 8 hours remove pork and shred using two forks on a large cutting board.
  • Return pork to the pot and let cook another 15 to 30 minutes.
  • Serve shredded pork in lettuce wraps, in corn tortillas, or on top of salad greens.
  • Top with pico de gallo, fresh chopped cilantro, and avocado.
I use a larger bone-in pork shoulder roast and this recipe turns out great.

Recipe was adapted from a 2013 National Pork Board ad.

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