Puerto Rican Shredded Pork
- 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.