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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 test

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; fat 11g; cholesterol 75mg; saturated fat 3g; carbohydrates 19g; mono fat 4g; poly fat 3g; insoluble fiber 3g; sugars 4g; protein 26g; vitamin a 45.2IU; vitamin c 8.5mg; thiamin 0.4mg; riboflavin 0.4mg; niacin equivalents 5.3mg; vitamin b6 0.5mg; folate 6.6mcg; vitamin b12 0.9mcg; sodium 417mg; potassium 481mg; calcium 35mg; iron 2.1mg.
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