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Southwestern Shredded Pork
Nb persons: 6
| 3 lb | pork roast, 3 to 5 pound okay |
| 3 tbsp | chili powder |
| 1/4 cup | lemon juice, 1 large lemon |
| 1 tsp | salt |
| 1 tsp | ground cumin |
| 1 tsp | dried oregano |
| 1/2 tsp | black pepper |
| 2 cloves | crushed garlic |
| 3/4 cup | frozen orange juice concentrate, thawed |
- Trim pork roast of most of its fat.
- Put roast in slow cooker.
- Mix chili powder, lemon juice, salt, cumin, oregano, pepper, garlic, and orange juice concentrate; pour over roast.
- Cook on low 8 to 10 hours.
- In last 20 minutes or so of cooking, shred pork in slow cooker with two forks, and stir up with sauce. Put lid back on and continue to heat for the remaining time.
Serve over rice with a dollop of plain yogurt or sour cream. Also very good rolled up like a burrito in a flour tortilla (you can put yogurt or sour cream in that, too).
Original recipe, based on a recipe (Roast Loin of Pork) from Betty Crocker's Southwest Cooking, ©1989.
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