Skip to main content

Originally published January 28, 2014 at 6:00 PM | Page modified January 29, 2014 at 3:15 PM

  • Share:
  • Comments (0)
  • Print

Super Bowl recipe: Slow-Cooker Puerto Rican Shredded Pork

Let your slow cooker do the work for creating citrus-spiked shredded pork to plop on tortillas or roll into lettuce leaves.

Most Popular Comments
Hide / Show comments
No comments have been posted to this article.
Start the conversation >


2-3 pound pork boneless sirloin roast, trimmed

1 tablespoon vegetable oil

4-5 cloves garlic, crushed

½ tablespoon coarse salt

1 teaspoon dried oregano

1 cup freshly squeezed orange juice

4 limes, juiced

Zest of 4 limes

Lettuce leaves and/or tortillas, for serving

Pico de gallo, cilantro and avocado, for garnish

1. Poke three to five holes in pork with sharp knife and stuff with half of the crushed garlic. Brown pork in a skillet over medium-high heat. Combine remaining ingredients in blender on low and blend until smooth. Pour over pork and marinate for 10 minutes.

2. Place pork and marinade in a slow cooker on low for eight hours. Shred pork and return to cooker with 1 cup of the liquid. Cook an additional 15 to 30 minutes.

3. Serve in lettuce wraps or with tortillas. Top with pico de gallo, chopped cilantro and avocado.

— Adapted from a recipe in Reader’s Digest by The Austin American-Statesman.

News where, when and how you want it

Email Icon

The Seattle Times Historical Archives

Browse our newspaper page archives from 1900-1984

Homes -- New Home Showcase

Condo community has resort-like atmosphere

Condo community has resort-like atmosphere

The Seattle Times

The door is closed, but it's not locked.

Take a minute to subscribe and continue to enjoy The Seattle Times for as little as 99 cents a week.

Subscription options ►

Already a subscriber?

We've got good news for you. Unlimited content access is included with most subscriptions.

Subscriber login ►