Spice things up with this slow cooker pulled pork recipe, complete with Latin flare.
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2 tablespoons Land O Lakes® 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
12 bolillo rolls, split
1 (16-ounce) can refried black beans
1 1/2 cups pico de gallo
2 avocados, pitted, peeled, thinly sliced
Pickled jalapeño peppers, if desired
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.
Spread 2 tablespoons refried black beans onto inside of each bolillo roll. Fill with about 1/2 cup pulled pork, 2 tablespoons pico de gallo, sliced avocado and sliced jalapeño peppers, if desired.
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