Name: Mojito Pulled Pork
Prep time: 20 min
Cook time: 20 min
Yield: 1
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Mojito Pulled Pork

1. 1 boneless pork shoulder roast (4 to 5 pounds) -

2. 2 teaspoons salt -

3. 2 teaspoons each oregano, ground cumin, paprika and pepper -

4. 1 bunch fresh cilantro, divided -

5. 2 medium onions, halved and sliced -

6. 1/4 cup canned chopped green chiles -

7. 4 garlic cloves, minced -

8. 2 cans (14-1/2 ounces each) reduced-sodium chicken broth -

9. 2/3 cup orange juice -

10. 1/2 cup lime juice -

11. 16 sandwich buns, split -

12. Barbecue sauce and pickle chips -

How to cook deliciously - Mojito Pulled Pork

1. Stage

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. Stage

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.

3. Stage

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.