With just a hint of chipotle and cumin, this tender pulled pork is infused with subtle Latin flavors perfect for tacos, rice bowls or sandwiches.
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2 tablespoons Land O Lakes® Salted Butter
1 (4- to 5-pound) pork blade or shoulder roast, cut in half
3/4 cup chicken broth
1 tablespoon garlic powder
1 tablespoon ground cumin
1 tablespoon chipotles in adobo sauce, chopped
1 medium orange, cut into 6 slices
1 teaspoon salt
Melt butter in 12-inch skillet over high heat. Sear pork on all sides 10-15 minutes or until brown and crust begins to form. Place pork roast into 4- to 5-quart slow cooker.
Combine chicken broth, garlic powder, ground cumin and chipotles in bowl. Pour over pork roast; top with orange slices.
Cover; cook on Low heat setting 6-8 hours or High heat setting 4-6 hours or until pork pulls easily apart with fork.
Remove pork from slow cooker. Pull pork into shreds using 2 forks, discarding fat. Pour juice from slow cooker through strainer into bowl. Return 2 cups strained juice to slow cooker; discard remaining juice. Add shredded pork back into slow cooker with juices; stir.
If using pulled pork for tacos or sandwiches, omit adding liquid back into pork.
Make dinner in the slow cooker before you leave home, and return to the most amazing fragrance—a delicious meal all ready to enjoy!