Slow Cooker Mexican Pulled Pork from Vicki Delany

Another keeper from the slow cooker.  A 1.5 kg boneless roast is quite large, so the recipe makes a lot (about 6 – 8 servings). I froze the individual servings to provide a quick lovely dinner in the months to come. I served this over mashed potatoes with a side of asparagus, but it would work well in tacos also.

Slow Cooker Mexican Pulled Pork

INGREDIENTS:

 1.5 kg boneless pork shoulder, quartered

 1 1/4 teaspoon each salt and pepper

 2 tablespoons canola oil

 1 onion, chopped

 4 cloves garlic, chopped or minced

 1 jalapeño pepper, seeded and finely chopped

 2 bay leaves

 1 tablespoon chili powder

 1 tablespoon ground cumin

 2 teaspoons dried oregano

 1 teaspoon ground coriander

 1 cup  chicken broth

 1/2 cup orange juice

Directions:

Sprinkle pork with 1 tsp each of the salt and pepper. In large skillet, heat oil over medium-high heat; brown pork, about 2 minutes per side. Transfer to slow cooker.

Reduce heat to medium-low. Add onion, garlic, jalapeño pepper, bay leaves and remaining 1/4 tsp each salt and pepper to pan; cook, stirring often, until softened, about 5 minutes. Add chili powder, cumin, oregano and coriander; cook for 2 minutes. Add broth; bring to boil, scraping up browned bits. Add orange juice. Transfer to slow cooker.

Cover and cook until pork is tender, 4 to 5 hours on high or 6 to 8 hours on low.

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