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Mojito Pulled Pork

Mojito Pulled Pork
This fork-tender pulled pork tastes fabulous on a bun, in a wrap or tortilla. My kids like to eat it spooned over rice in its citrus-flavored juices.—Mindy Oswalt, Winnetka, California
16 ServingsPrep: 20 min. Cook: 7 hours

Ingredients

  • 1 boneless pork shoulder roast (4 to 5 pounds)
  • 2 teaspoons salt
  • 2 teaspoons dried oregano
  • 2 teaspoons each ground cumin, paprika and pepper
  • 1 bunch fresh cilantro, divided
  • 2 medium onions, halved and sliced
  • 1/4 cup canned chopped green chilies
  • 4 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 2/3 cup orange juice
  • 1/2 cup lime juice
  • 16 sandwich buns, split
  • KC Masterpiece®
    [x]
    Bold BBQ Sauce
    KC Masterpiece Original BBQ Sauce is great with all types of meat and in favorite sides like beans, casseroles and more.

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Directions

  • Cut roast in half. Combine the salt, oregano, cumin, paprika and
  • pepper; rub over pork. Place in a 4- or 5-qt. slow cooker.
  • Mince cilantro to measure 1/4 cup; set aside. Trim remaining
  • cilantro, discarding stems. Add the whole cilantro leaves, onions,
  • chilies and garlic to the slow cooker. Combine the broth, orange
  • juice and lime juice; pour over roast. Cover and cook on low for 7-9
  • hours or until meat is tender.
  • Remove roast; cool slightly. Skim fat from cooking juices; set aside
© Taste of Home 2013

2 of 2

Mojito Pulled Pork (continued)

Directions (continued)

  • 3 cups juices. Discard remaining juices. Shred pork with two forks
  • and return to slow cooker. Stir in minced cilantro and reserved
  • cooking juices; heat through. Spoon 1/2 cup meat onto each bun.
  • Serve with barbecue sauce. Yield: 16 servings.
Nutrition Facts: 1 bun with 1/2 cup pork mixture (calculated without barbecue sauce) equals 418 calories, 16 g fat (5 g saturated fat), 67 mg cholesterol, 916 mg sodium, 40 g carbohydrate, 2 g fiber, 29 g protein. Diabetic Exchanges: 3 medium-fat meat, 2 starch.
Wine: Blush Wine: Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.
© Taste of Home 2013