Cumin- and orange-perfumed pulled pork tastes great topped with sliced green onion, jicama and tomatillo salsa.

Source: Midwest Living

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Recipe Summary

prep:
15 mins
total:
8 hrs 19 mins
Servings:
9
Yield:
4 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut meat into three pieces and place in a 3-1/2- to 4-quart slow-cooker. Sprinkle all over with cumin, salt, oregano and cayenne, and toss gently to coat. Add the onion. Squeeze the orange pieces over the pork; add orange pieces to cooker.

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  • Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove meat from cooker. (Discard cooking liquid.) Cool meat slightly, then shred with two forks.

  • In a very large skillet, heat oil over high heat. Add half the pork, pressing into an even layer with a spatula. Cook for 1 minute or until crisp and browned. Turn and brown for 1 minute on the other side. Remove from skillet and repeat with remaining pork. Serve with tortillas and assorted toppers.

Nutrition Facts

284 calories; total fat 11g; saturated fat 3g; polyunsaturated fat 3g; monounsaturated fat 4g; cholesterol 75mg; sodium 417mg; potassium 481mg; carbohydrates 19g; fiber 3g; sugar 4g; protein 26g; trans fatty acidg; vitamin a 45IU; vitamin c 8mg; thiaminmg; riboflavinmg; niacin equivalents 5mg; vitamin b6mg; folate 7mcg; vitamin b12 1mcg; calcium 35mg; iron 2mg.

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