This fork-tender pulled pork tastes fabulous on a bun, or in a wrap or tortilla. My kids like it spooned over rice in its citrus-flavored juices. —Mindy Oswalt, Winnetka, California
Mojito Pulled Pork
Mojito Pulled Pork
Prep Time
20 min
Cook Time
7 hours
Yield
16 servings
Ingredients
- 1 boneless pork shoulder roast (4 to 5 pounds)
- 2 teaspoons salt
- 2 teaspoons each oregano, ground cumin, paprika and pepper
- 1 bunch fresh cilantro, divided
- 2 medium onions, halved and sliced
- 1/4 cup canned chopped green chiles
- 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 and pickle chips
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, chiles 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; reserve 3 cups juices. Discard remaining juices. Shred pork with 2 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 and pickle chips.
Nutrition Facts
1 each: 418 calories, 16g fat (5g saturated fat), 67mg cholesterol, 916mg sodium, 40g carbohydrate (8g sugars, 2g fiber), 29g protein.
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