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Mojito Pulled Pork Recipe

Mojito Pulled Pork Recipe

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
TOTAL TIME: Prep: 20 min. Cook: 7 hours YIELD:16 servings

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
  • Barbecue sauce

Directions

  • 1. Cut roast in half. Combine the salt, oregano, cumin, paprika and pepper; rub over pork. Place in a 4- or 5-qt. slow cooker.
  • 2. 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.
  • 3. Remove roast; cool slightly. Skim fat from cooking juices; set aside 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.

Nutritional 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 Pairings

Blush Wine

Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.