Puerto Rican Shredded Pork

Puerto Rican Shredded Pork

2 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    8 h 30 m
  • Ready In

    8 h 55 m
Recipe by  National Pork Board

“Put your own spin on delicious with this easy-to-prepare Puerto Rican Shredded Pork roast, made with fresh citrus juice, garlic and herbs.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Using a sharp knife, poke a few holes into the pork and stuff holes with half of the crushed garlic. In a large skillet over medium-high heat, warm the oil. Add the pork and brown on all sides, 6 to 8 minutes. Transfer the meat to a slow cooker.
  2. Combine the remaining ingredients in a blender and blend for a few seconds until evenly combined. Place the pork in the slow cooker. Pour the liquid mixture over the pork, and let the pork marinate in the mixture for about 10 minutes on each side.
  3. Turn the slow cooker on low, and set the timer for 8 hours. After 8 hours, remove pork and shred using two forks on a large cutting board. Remove all the liquid from the slow cooker except for 1 cup of the cooking liquid and add pork back to pot. Let it cook another 15 to 30 minutes.
  4. Serve the shredded pork over lettuce wraps or in corn tortillas, and top with pico de gallo, chopped cilantro and/or avocado.

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Reviews (2)

Rate This Recipe
Jzenk
0

Jzenk

Did not sear meat. Used 8 oz orange juice for 4 juiced oranges and used 4 oz lime juice for 4 juiced limes. Put all ingredients in crockpot to cook. Will update star rating later.

rick
0

rick

This was pretty easy to make. You may want to cut back a little on the cumin as it may be overpowering. We topped this over brown rice with fresh pico de gallo.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 304 cal
  • 15%
  • Fat
  • 18.9 g
  • 29%
  • Carbs
  • 9 g
  • 3%
  • Protein
  • 26.1 g
  • 52%
  • Cholesterol
  • 81 mg
  • 27%
  • Sodium
  • 927 mg
  • 37%

Based on a 2,000 calorie diet

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