Pulled Pork Mojito Tacos
Let your slow cooker do the work — but you take the credit for this favorite dish!
Ingredients
Scale
- 1 boneless pork shoulder roast (4 to 5 lbs)
- 2 teaspoons salt
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 2 teaspoons pepper
- 1 bunch fresh cilantro, chopped, divided
- 2 medium onions, halved and sliced
- ¼ cup canned chopped green chilies
- 4 garlic cloves, minced
- 2 cans (14 ½-oz each) chicken broth
- ⅔ cup orange juice
- ½ cup lime juice
Instructions
- Cut roast in half. Combine the salt, oregano, cumin, paprika, and pepper. Rub spice mixture over pork. Place in a slow cooker.
- Add the half of the chopped cilantro, onions, chilies, and garlic to the slow cooker.
- Pour the broth, orange juice, and lime juice over the pork.
- Cover and cook on low for 7 to 8 hours or until meat is tender.
- Remove roast from slow cooker. Skim fat from cooking juices; set aside 3 cups juices. Discard remaining juices. Shred pork and return to slow cooker. Stir in remaining cilantro and reserved cooking juices. Keep on low until ready to serve.