Slow Cooker Puerto Rican Shredded Pork

1. 1

   Heat oil in a large skillet over medium-high heat.

2. 2

   Use a sharp knife to poke 3 to 5 holes into the pork roast. Stuff about half the garlic into the holes. Cook roast in hot oil to brown completely, about 3 minutes per side. Transfer roast to the crock of a slow cooker.

3. 3

   Blend orange juice, lime juice, remaining garlic, cumin, salt, and oregano in a blender until smooth; pour over the pork.

4. 4

   Leave the pork marinating in the orange juice mixture for 10 minutes; turn roast and let other side marinate for 10 minutes.

5. 5

   Turn slow cooker to Low and cook for 8 hours.

6. 6

   Remove pork to a cutting board. Shred meat using 2 forks.

7. 7

   Drain liquid from the slow cooker crock, reserving 1 cup. Return shredded pork to the slow cooker crock, pour reserved liquid over the meat and stir.

8. 8

   Look on Low until the meat is again hot, 15 to 20 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.