Rating: 4.5 stars
18 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Very tasty and your slow cooker does most of the work. Serve shredded pork in lettuce wraps or in corn tortillas. Top with pico de gallo, chopped cilantro, and avocado.

Recipe Summary

cook:
8 hrs 10 mins
additional:
20 mins
total:
8 hrs 45 mins
prep:
15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large skillet over medium-high heat.

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  • Use a sharp knife to poke 3 to 5 holes into the pork roast. Stuff about half the garlic into the holes. Cook roast in hot oil to brown completely, about 3 minutes per side. Transfer roast to the crock of a slow cooker.

  • Blend orange juice, lime juice, remaining garlic, cumin, salt, and oregano in a blender until smooth; pour over the pork.

  • Leave the pork marinating in the orange juice mixture for 10 minutes; turn roast and let other side marinate for 10 minutes.

  • Turn slow cooker to Low and cook for 8 hours.

  • Remove pork to a cutting board. Shred meat using 2 forks.

  • Drain liquid from the slow cooker crock, reserving 1 cup. Return shredded pork to the slow cooker crock, pour reserved liquid over the meat and stir.

  • Look on Low until the meat is again hot, 15 to 20 minutes.

Cook's Note:

If unfamiliar with tying a roast, ask your butcher to pre-tie the roast in the store.

Nutrition Facts

296 calories; protein 25.9g; carbohydrates 7.7g; fat 17.6g; cholesterol 81.5mg; sodium 635mg. Full Nutrition
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