Normally when you think of CrockPot Recipes you do not think of healthy, Eat Clean meals. Most CrockPot recipes call for some variation of cream-of-something soup or premixed dressing seasoning packets. So I was excited to find a recipe that I could tweak in this month’s Family Circle Magazine – Puerto Rican Shredded Pork!
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- 2-3 pound boneless pork roast , trimmed
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tbsp cumin
- 1/2 tsp salt
- 1 tbsp dried oregano
- 2 large oranges juiced
- 3 limes juiced
Warm olive oil in a large skillet over medium high heat. Coat pork roast with garlic powder and brown in skillet on each side. Combine remaining ingredients in a bowl and mix well. Place browned pork roast into CrockPot and pour liquid mixture over roast. Cook on low for 8 hours or on high for 5 hours. Remove pork and shred with fork on cutting board. Add shredded pork back in to CrockPot to let cook another 15-20 minutes. Serve in lettuce wraps topped with pico de gallo. Delish!