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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Puerto Rican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Using a sharp knife, poke a few holes into the pork and stuff holes with half of the crushed garlic. In a large skillet over medium-high heat, warm the oil. Add the pork and brown on all sides, 6 to 8 minutes. Transfer the meat to a slow cooker. | 2. Combine the remaining ingredients in a blender and blend for a few seconds until evenly combined. Place the pork in the slow cooker. Pour the liquid mixture over the pork, and let the pork marinate in the mixture for about 10 minutes on each side. | 3. Turn the slow cooker on low, and set the timer for 8 hours. | 4. After 8 hours, remove pork and shred using two forks on a large cutting board. Remove all the liquid from the slow cooker except for 1 cup of the cooking liquid and add pork back to pot. Let it cook another 15-30 minutes. | 5. Serve the shredded pork over lettuce wraps or in corn tortillas, and top with pico de gallo, chopped cilantro and/or avocado. | 6. *Please note that if you’re unfamiliar with tying a roast with kitchen twine, ask your butcher to pre-tie the roast in the store. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sirloin tip roast	2 -3		boneless trimmed tied	-	-	-	-
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
garlic clove	4 -5		crushed	-	-	-	-
cumin	1	tablespoon		22.5	2.6544	1.0686	1.3362
salt	1/2	tablespoon	coarse	-	-	-	-
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
orange	4	cup	juiced squeezed	338.4	84.6	6.768	0.8640000000000001
lime	4		juiced	5.0417	1.6980000000000002	0.0847	0.0141

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