Description:

A fresh alternative to traditional carnitas.

Source:

susanm and the National Pork Board

Serves/Makes:4 or more

Ingredients

• 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

Preparation

• 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.

Comments

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.