Slow Cooker Puerto Rican Shredded Pork

Name: Slow Cooker Puerto Rican Shredded Pork
Total time: 525
Yield: 6
Ingredients: 1 tablespoon vegetable oil; 1 (3 pound) boneless pork sirloin roast (trimmed and tied with kitchen twine, if necessary); 1 cup orange juice; 4 limes, juiced; 4 cloves garlic, crushed and divided; 1 tablespoon ground cumin; 1 ½ teaspoons coarse salt; 1 teaspoon dried oregano

Recipe by Gene Payne from allrecipes.com

Entree,Dinner 9 Hr. 45 Mins.

Ingredients

6 servings

•

1 tablespoon vegetable oil
•

1 (3 pound) boneless pork sirloin roast (trimmed and tied with kitchen twine, if necessary)
•

1 cup orange juice
•

4 limes, juiced

•

4 cloves garlic, crushed and divided
•

1 tablespoon ground cumin
•

1 ½ teaspoons coarse salt
•

1 teaspoon dried oregano

Instructions

Heat oil in a large skillet over medium-high heat.
Use a sharp knife to poke 3 to 5 holes into 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.
Blend orange juice, lime juice, remaining garlic, cumin, salt, and oregano in a blender until smooth; pour over pork.
Leave pork marinating in orange juice mixture for 10 minutes; turn roast and let other side marinate for 10 minutes.
Turn slow cooker to Low and cook for 8 hours.
Remove pork to a cutting board. Shred meat using 2 forks.
Drain liquid from the slow cooker crock, reserving 1 cup. Return shredded pork to the slow cooker crock, pour reserved liquid over meat and stir.
Cook on Low until meat is again hot, 15 to 20 minutes.