• 1 Rating

This roast tastes amazing served straight from the pot with a squeeze of orange or lime juice. If you're not serving a crowd, you're sure to have leftovers, try using them in a Cuban sandwich, rice bowl, or a pork and black bean quesadilla.

Colleen Weeden
Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary

hands-on:
20 mins
total:
4 hrs 50 mins
Yield:
6 to 7 cups shredded meat
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°F. Place roast, fat side up, in a 5- to 6-quart Dutch oven. In a small bowl stir together parsley, garlic, oregano, onion powder, cumin, pepper, and salt. Rub all over pork.

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  • Roast, covered, 3 1/2 hours. Add orange, lime, and onion wedges. Roast, uncovered, 1 hour more or until tender and an instant-read thermometer inserted in meat registers at least 190°F.

  • Transfer meat to a cutting board, reserving citrus, onion, and cooking liquid. Shred meat. In a large bowl toss meat with enough cooking liquid to moisten. Once cool, squeeze citrus over meat to release juices; stir into meat. Store meat mixture in an airtight container in refrigerator up to 4 days or freezer up to 3 months. Makes about 7 cups.

Slow Cooker Variation:

Prepare as directed, except place meat in a 6- to 7-qt. slow cooker. Cover; cook on low 8 to 10 hours, adding citrus and onion the last hour of cooking.

Nutrition Facts

145 calories; total fat 6g; saturated fat 2g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 61mg; sodium 347mg; potassium 336mg; carbohydrates 3g; fiber 1g; sugar 1g; protein 20g; trans fatty acid 0g; vitamin a 137IU; vitamin c 6mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 4mg; vitamin b6 0mg; folate 5mcg; vitamin b12 1mcg; calcium 37mg; iron 2mg.
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Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5.0 stars
01/27/2020
Simple recipe with amazing flavor! It was our first time making this so we followed the recipe. My family loved the roast - we made tacos and rice bowls with the left overs. In the magazine there was a recipe for the sauce to use in the rice bowls.
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