Best 3 Puerto Rican Shredded Pork Recipes

SLOW COOKER PUERTO RICAN SHREDDED PORK

Steps:

• Heat oil in a large skillet over medium-high heat.
• Use a sharp knife to poke 3 to 5 holes into the pork roast. Stuff about half the garlic into the holes. Cook roast in hot oil to brown completely, about 3 minutes per side. Transfer roast to the crock of a slow cooker.
• Blend orange juice, lime juice, remaining garlic, cumin, salt, and oregano in a blender until smooth; pour over the pork.
• Leave the pork marinating in the orange juice mixture for 10 minutes; turn roast and let other side marinate for 10 minutes.
• Turn slow cooker to Low and cook for 8 hours.
• Remove pork to a cutting board. Shred meat using 2 forks.
• Drain liquid from the slow cooker crock, reserving 1 cup. Return shredded pork to the slow cooker crock, pour reserved liquid over the meat and stir.
• Look on Low until the meat is again hot, 15 to 20 minutes.

PUERTO RICAN SHREDDED PORK

Steps:

• With a knife make holes towards the bone, put copious amounts of salt and one of the halved garlic cloves. plug all of the garlic. Rub outside of pork with a little salt, and remaining seasoning. Place pork in vessel, add marinade, and juice from limes to cover pork. Marinade over night, turning every so often. Preheat over to 325 F. Remove pork, reserve marinade. In a roasting pan (not overly large, you want to have liquid in the pan the bigger the pan the more likely it will evaporate) add onion and the pork. Keep a look at he bottom of the pan so the onions don't burn, in an hour take 1/2 cup of marinade and bast the pork. If bottom of the pan dries out ad some chicken stock/water/white wine. Every hour bast with 1/2 C of reserved marinade. Monitor the addtional amount of basting liquid, you want to end up with 1 1/2 cup of liquid at the end. Re-baste with liquid at the bottom of the pan if need be. This will need to slow roast for 4-6 hours. At four hours test the pork, the pork needs to be slow cooked till the meat can be shredded with a fork. When tender, pick thru the meat and shred. Place in fry pan/roasting pan. This can be made a day in advance. Take the roasting pan and add a cup of chicken stock, deglaze pan. Strain, de-fat, and return gravy to a sauce pan. Reduce to (+/-) 1 1/2 cups, this really depends on how much meat you have when you shred, you want just enough gravy to coat the pork. Taste the broth, tweek by adding stock/marinade/s/p. Thicken to a gravy consistency. Pour over pork. Have at it.

PUERTO RICAN SHREDDED PORK

Steps:

• 1. Poke holes in pork with a sharp knife. Insert peeled garlic cloves into holes. Brown roast on all sides in olive oil.
• 2. Peel or cut off peel of fruit. Put in blender or juicer. Blend until liquid. Add cumin and oregano. Blend.
• 3. Pour juice into slow cooker and add pork. Or if using a Ninja cooking system after browning pork in Ninja add juice. Turn setting to low and timer to 8 hours. Turn pork every couple of hours while cooking.
• 4. Remove pork and all liquid except one cup. Shred pork using forks to pull the meat a part. Add back to cooker and mix liquid with shredded pork. Heat for 10-15 minutes.
• 5. Serve with tortillas and guacamole.