SLOW COOKER MEX­I­CAN PULLED PORK

MAKES 8 SERV­INGS HANDS-ON TIME 20 MIN­UTES TO­TAL TIME 5¼ HOURS

Canadian Living - - Slow Cooker Solutions -

1.5 kg bone­less pork shoul­der, quar­tered 1¼ tsp each salt and pep­per, di­vided 2 tbsp canola oil 1 onion, chopped 4 cloves gar­lic, minced 1 jalapeño pep­per, seeded and finely chopped 2 bay leaves 1 tbsp chili pow­der 1 tbsp ground cumin 2 tsp dried oregano 1 tsp ground co­rian­der 1 cup sodium-re­duced chicken broth ½ cup or­ange juice Sprin­kle pork with 1 tsp each of the salt and pep­per. In large skil­let, heat oil over medium-high heat; brown pork, about 2 min­utes per side. Trans­fer to slow cooker.

Re­duce heat to medium-low. Add onion, gar­lic, jalapeño pep­per, bay leaves and re­main­ing ¼ tsp each salt and pep­per to pan; cook, stir­ring of­ten, un­til soft­ened, about 5 min­utes. Add chili pow­der, cumin, oregano and co­rian­der; cook for 2 min­utes. Add broth; bring to boil, scrap­ing up browned bits. Add or­ange juice. Trans­fer to slow cooker.

Cover and cook un­til pork is ten­der, 4 to 5 hours on high or 8 to 10 hours on low.

Trans­fer pork to large bowl. Us­ing 2 forks, shred pork. Dis­card bay leaves and skim any fat from sur­face of cook­ing liq­uid; grad­u­ally stir about 1 cup of the cook­ing liq­uid into pork un­til saucy. Serve im­me­di­ately with any re­main­ing cook­ing liq­uid on the side or cover and re­frig­er­ate for up to 3 days.

PER SERV­ING about 316 cal, 36 g pro, 15 g to­tal fat (4 g sat. fat), 6 g carb (1 g di­etary fi­bre, 3 g sugar), 114 mg chol, 588 mg sodium, 605 mg potas­sium. % RDI: 4% cal­cium, 14% iron, 3% vit A, 23% vit C, 8% fo­late.

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