This spicy-sweet Puerto Rican Shredded Pork recipe is a fun twist on traditional pulled pork. The Pork Council came up with this recipe based on traditional Puerto Rican flavors and it’s delicious! We made this at easy slow cooker recipe at home and served it as taco meat with fresh pico de gallo on top. You can also serve it on top of a salad, on a sandwich, or with corn on the cob. There really is no wrong way to serve this pork! How did you serve it? Let us know in the comments below, we love to hear back from you!
- 3 lb(s) Boneless Pork Shoulder Roast
- 4 Lime (juiced)
- 4 Orange (juiced)
- 4 clove(s) Garlic (or one cup of orange juice)
- 1 Tbsp Cumin (skins removed and crushed)
- .5 Tbsp Salt
- 1 tsp Oregano
- 1 Tbsp Vegetable Oil
Take a sharp knife and poke about 12 evenly spaced holes all the way around the outside of the roast. Stuff half of the crushed garlic into these holes. Warm the oil in a large skillet over medium high heat. Once hot, add the pork and brown on all sides. Once browned, put in a slow cooker.
Combine the remaining ingredients in a blender and blend for a few seconds until evenly combined. Pour the liquid mixture over the pork, and then turn the slow cooker on low and let cook for 8 hours.
After 8 hours, remove the pork and shred using two forks. Remove the liquid from the slow cooker and strain out any solids. Add the shredded pork back into the slow cooker, then pour in 1 cup of liquid. Mix together and keep warm. Serve the pork as desired. Enjoy!