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 and photo are from the National Pork Board.