Mojito Pulled Pork

Name: Mojito Pulled Pork
Ingredients: 1 boneless pork shoulder roast (4 to 5 pounds); 2 teaspoons salt; 2 teaspoons dried oregano; 2 teaspoons each ground cumin, paprika and pepper; 1 bunch fresh cilantro, divided; 2 medium onions, halved and sliced; 1/4 cup canned chopped green chilies; 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

13 ingredients

3 steps

Ingredients

1 boneless pork shoulder roast (4 to 5 pounds)
2 teaspoons salt
2 teaspoons dried oregano
2 teaspoons each ground cumin, paprika and pepper
1 bunch fresh cilantro, divided
2 medium onions, halved and sliced
1/4 cup canned chopped green chilies
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

Directions

1

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

Mince cilantro to measure 1/4 cup; set aside. Trim remaining cilantro, discarding stems. Add the whole cilantro leaves, onions, chilies 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

Remove roast; cool slightly. Skim fat from cooking juices; set aside 3 cups juices. Discard remaining juices. Shred pork with two 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.