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.
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