SLOW COOKER MEXICAN PULLED PORK
MAKES 8 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 5¼ HOURS
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.