Puerto Rican Shredded Pork

Puerto Rican Shredded Pork

6

"Put your own spin on delicious with this easy-to-prepare Puerto Rican Shredded Pork roast, made with fresh citrus juice, garlic and herbs."
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Ingredients

8 h 55 m servings 304 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 304 kcal
  • 15%
  • Fat:
  • 18.9 g
  • 29%
  • Carbs:
  • 9g
  • 3%
  • Protein:
  • 26.1 g
  • 52%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 927 mg
  • 37%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Using a sharp knife, poke a few holes into the pork and stuff holes with half of the crushed garlic. In a large skillet over medium-high heat, warm the oil. Add the pork and brown on all sides, 6 to 8 minutes. Transfer the meat to a slow cooker.
  2. Combine the remaining ingredients in a blender and blend for a few seconds until evenly combined. Place the pork in the slow cooker. Pour the liquid mixture over the pork, and let the pork marinate in the mixture for about 10 minutes on each side.
  3. Turn the slow cooker on low, and set the timer for 8 hours. After 8 hours, remove pork and shred using two forks on a large cutting board. Remove all the liquid from the slow cooker except for 1 cup of the cooking liquid and add pork back to pot. Let it cook another 15 to 30 minutes.
  4. Serve the shredded pork over lettuce wraps or in corn tortillas, and top with pico de gallo, chopped cilantro and/or avocado.

Footnotes

  • *Please note that if you're unfamiliar with tying a roast with kitchen twine, ask your butcher to pre-tie the roast in the store.
  • **You can substitute 1 cup freshly squeezed orange juice for 4 oranges, juiced.

Reviews

6

Did not sear meat. Used 8 oz orange juice for 4 juiced oranges and used 4 oz lime juice for 4 juiced limes. Put all ingredients in crockpot to cook. Will update star rating later.

I also did not sear the meat, just trimmed all the fat off. Used orange juice instead of fresh oranges. Made this for burritos and my very picky eaters, 6 & 7 y/o, loved it! They even wanted lef...

Had the Puerto Rican shredded pork about 6 months ago and everyone at the dinner table was in awe if this chef. Lol. Served over bib lettuce with pico d' galo and avocado. FB fans requested...

This was pretty easy to make. You may want to cut back a little on the cumin as it may be overpowering. We topped this over brown rice with fresh pico de gallo.

Used a sirloin tip roast. The only change I made, doubled the limes. Very tender,not fatty at all, moist and tender. Pulled pork requiring no additional sauce or condiment.

Very good! Family couldn't get enough!