Puerto Rican Shredded Pork


2 pound pork sirloin roast, trimmed

1 tablespoon vegetable oil

4 to 5 cloves of garlic skins removed and crushed

1 tablespoon cumin

1/2 tablespoon sea salt

1 teaspoon dried Mexican oregano

Juice of 4 oranges (equal to 1 cup)

Juice of 4 limes

Poke 3 to 5 holes in the pork with a knife and stuff with half of the garlic

Warm the vegetable oil in a skillet over medium high heat. Add pork and sear on all sides (7 minutes)

Put the remaining ingredient in a blender and blend for 4 seconds or until the ingredients are combined

Place the pork in the slow cooker and pour the liquid over the pork and let marinate for about 20 minutes (flipping the pork over once to marinate the other side for 10 minutes)

Turn slow cooker on low for 8 hours

Next remove the pork and shred. Remove the liquid from the slow cooker, leaving 1 cup of juice

Put the pork back into the slow cooker and let cook an additional 30 minutes on low

Serve shredded pork in corn tortillas with pico de gallo and cilantro


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