Tex-Mex Slow-Roasted Pulled Pork
Prep Time
Serves
Cooking Mode
1 ½ tsp each chili powder and ground cumin
½ tsp ground coriander
½ tsp salt
2 lb pork blade shoulder roast
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1 ½ cups reduced sodium chicken broth
3 tbsp lime juice
1 tbsp packed brown sugar
1 ½ tsp each chili powder and ground cumin
½ tsp ground coriander
½ tsp salt
2 lb pork blade shoulder roast
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1 ½ cups reduced sodium chicken broth
3 tbsp lime juice
1 tbsp packed brown sugar
Directions
1Preheat oven to 150°C (300°F). Combine chili powder, cumin, coriander and salt in small bowl. Rub spices all over pork roast. Set aside.
2Heat oil in Dutch oven set over medium heat. Cook onion and garlic 5 min., or until starting to soften. Stir in broth, 1/2 cup (125 mL) water, lime juice and brown sugar; bring to a boil. Add pork roast. Cover with lid (or tightly with foil) and roast 2 hr. 45 min. to 3 hr. until meat is very tender. Remove from oven.
3Using two forks, shred pork in the juices; stir to coat. Meanwhile, increase oven temperature to 220°C (425°F). Place pork back in oven, uncovered, 25 to 30 min., or until top of pork is golden and crispy and sauce is thickened. Serve the pulled pork as a main dish; also can be served on nachos, in sandwiches, stirred into mac and cheese.
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Personal Note
Personal Note
