WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Tuesday, December 16, 2014

PUERTO RICAN SHREDDED PORK

2-3 lb boneless pork sirloin roast
1 tbsp canola or olive oil
4-5 garlic cloves, crushed
1 tbsp cumin
1/2 tbsp coarse salt
1 tsp dried oregano
4 oranges, juiced OR 1 cup freshly squeezed orange juice
4 limes, juiced
lettuce or tortillas for serving
pico de gallo for serving
chopped fresh cilantro for serving
sliced avocado for serving

Poke about 5 holes in the pork with a sharp knife; stuff with half the garlic.

Heat the oil in a large skillet over medium-high heat. Add pork and brown on all sides, about 6 to 8 minutes.

In a blender, combine the remaining garlic, cumin, salt, oregano, and the juices; blend 3-5 seconds until evenly combined.

Place the pork into the slow cooker, pour liquid over pork and let marinate about 10 minutes per side.

Turn cooker on low and cook for 8 hours.

Remove pork and shred on a large cutting board using two forks,

Remove all the liquid from the cooker except for 1 cup and add the pork back into the cooker. Cook another 20-30 minutes.

To serve, place pork in lettuce wraps or tortillas. Top with pico de gallo, chopped cilantro, and avocado.

Yield: 4-6 servings

Note: This recipe is from the National Pork Board.


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