I would give this 5 stars for ease of preparation. However, despite putting in extra cumin and oregano, it came out rather bland. I did end up with 3 pounds of tender pulled pork and I'll doctor it up with BBQ sauce. Update. I pulled some out of the freezer a month later. Defrosted meat, put it in a flour tortilla with some cheddar cheese and micro-waved it. It was some good!
Soft tortillas wrap savory pork, fresh tomatoes, garlic cloves, and citrus juices blending to make the perfect slow-cooker delicacy. Serve with black beans and rice, if desired.
More From Oxmoor House
- Calories: 334
- Calories from fat: 0.0%
- Fat: 12.6g
- Saturated fat: 3.9g
- Monounsaturated fat: 5.1g
- Polyunsaturated fat: 1.7g
- Protein: 29.4g
- Carbohydrate: 27.1g
- Fiber: 3g
- Cholesterol: 87mg
- Iron: 2.1mg
- Sodium: 424mg
- Calcium: 81mg
- 1 (3-pound) boneless pork shoulder (Boston butt), trimmed
- 10 garlic cloves, sliced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup orange juice
- 2 tablespoons fresh lime juice
- 2 chipotle chiles canned in adobo sauce, drained and chopped
- 20 (6-inch) flour or corn tortillas, warmed
- 2/3 cup chopped onion
- 2/3 cup bottled salsa
- 2/3 cup chopped fresh cilantro
- 10 lime wedges
- 1. Make 1/2-inch-deep slits on outside of roast; stuff with garlic. Combine cumin and next 3 ingredients (through black pepper) in a small bowl. Place roast in a 3 1/2-quart electric slow cooker. Sprinkle pork on all sides with spice mixture.
- 2. Combine juices and chipotle chiles. Pour juice mixture over pork. Cover and cook on LOW for 8 hours or until pork is tender.
- 3. Remove pork from slow cooker; shred with 2 forks. Skim fat from cooking liquid. Combine shredded pork and 1/2 cup cooking liquid; toss well.
- 4. Spoon 1 1/2 ounces pork mixture onto each tortilla; top each with 1 1/2 teaspoons onion, 1 1/2 teaspoons salsa, and 1 1/2 teaspoons cilantro. Serve with lime wedges.
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