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.
Just because you’re pressed for time doesn’t mean you can’t eat well. Weather it is lunch or dinner, one of these hearty hot sandwiches is sure to hit the spot.