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.
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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