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

Source: Midwest Living


Ingredient Checklist


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.

  • 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; 11 g total fat; 3 g saturated fat; 3 g polyunsaturated fat; 4 g monounsaturated fat; 75 mg cholesterol; 417 mg sodium. 481 mg potassium; 19 g carbohydrates; 3 g fiber; 4 g sugar; 26 g protein; 0 g trans fatty acid; 45 IU vitamin a; 8 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 0 mg vitamin b6; 7 mcg folate; 1 mcg vitamin b12; 35 mg calcium; 2 mg iron;