Puerto Rican Shredded Pork

1. 1

   Remove most of fat pad from top of roast with a sharp knife and discard.

2. 2

   Slice 4 cloves of garlic and crush the other four.

3. 3

   Poke holes in roast with the tip of a sharp knife and slide a slice of garlic in each slit.

4. 4

   Warm oil in large skilled over medium high heat.

5. 5

   Add pork and brown on all sides, 6 to 8 minutes.

6. 6

   In a blender container combine crushed garlic, cumin, salt, oregano, and orange and lime juices.

7. 7

   Blend until evenly combined.

8. 8

   Place pork in slow cooker, pour liquid mixture over pork, and let marinate about 10 minutes on each side.

9. 9

   Turn slow cooker on low and set to cook for 8 hours.

10. 10

    After 8 hours remove pork and shred using two forks on a large cutting board.

11. 11

    Return pork to the pot and let cook another 15 to 30 minutes.

12. 12

    Serve shredded pork in lettuce wraps, in corn tortillas, or on top of salad greens.

13. 13

    Top with pico de gallo, fresh chopped cilantro, and avocado.

* Per serving · 4 servings · Values may vary.

No additional tips available.