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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Puerto Rican

• Dietary Style

• Preparation Time

  Cooking Time - 490 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Heat oil in a large skillet over medium-high heat. | 2. Use a sharp knife to poke 3 to 5 holes into the pork roast. Stuff about half the garlic into the holes. Cook roast in hot oil to brown completely, about 3 minutes per side. Transfer roast to the crock of a slow cooker. | 3. Blend orange juice, lime juice, remaining garlic, cumin, salt, and oregano in a blender until smooth; pour over the pork. | 4. Leave the pork marinating in the orange juice mixture for 10 minutes; turn roast and let other side marinate for 10 minutes. | 5. Turn slow cooker to Low and cook for 8 hours. | 6. Remove pork to a cutting board. Shred meat using 2 forks. | 7. Drain liquid from the slow cooker crock, reserving 1 cup. Return shredded pork to the slow cooker crock, pour reserved liquid over the meat and stir. | 8. Look on Low until the meat is again hot, 15 to 20 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
pork sirloin roast	1	boneless	trimmed tied	-	-	-	-
orange juice	1	cup		111.6	25.791999999999998	1.736	0.496
lime	4		juiced	5.0417	1.6980000000000002	0.0847	0.0141
garlic	4	cloves	crushed divided	17.88	3.9672	0.7632	0.06
cumin	1	tablespoon	ground	22.5	2.6544	1.0686	1.3362
salt	1 1/2	teaspoons		-	-	-	-
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.