Servings: 10
Prep: 15 min.
Cook: 6 hrs in slow cooker on LOW
Ingredients:
2 lbs. pork loin
4 garlic cloves, minced
1/3 cup cilantro leaves plus 1/4 cup chopped cilantro
1 large onion, chopped
1 1/2 tsp. dried oregano
1 tsp. orange zest
3/4 tsp. salt
1/4 tsp. red pepper flakes
1 can (14.5 oz.) chicken broth
Zest and juice of 1 lime
Soft corn tortillas
Toppings to your liking...
(We used sour cream, Monterey Jack cheese, cilantro, and a sprinkle of fresh lime juice)
Instructions:
1. Combine pork, garlic, 1/3 cup cilantro leaves, onion, oregano, orange zest, salt, lime juice and zest, and red pepper flakes in slow cooker bowl. Pour broth over top so pork is mostly submerged and cook on low for 6 hours or until pork is very moist.
2. Remove pork from slow cooker onto a big platter and let slightly cool. Shred pork and place into bowl; stir together with 1/2 cup cooking liquid.
3. Serve in warmed tortillas with desired toppings. We used a very small amount of Monterey Jack cheese, a dollop of sour cream, a sprinkle of fresh cilantro, and a few drops of fresh lime juice.
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