With Cuban-inspired flavors, this pulled pork makes fantastic tacos, but can also be added to sandwiches, pastas, pizzas and nachos.
Recipe tags: onion base, moderate difficulty, main, pork, slow
Ingredients
| Quantity | Ingredient |
|---|---|
| 3 lb | pork shoulder or butt roast, trimmed |
| 8 cloves | cloves garlic, smashed |
| 1 cup | orange juice |
| ¾ cup | lime juice, divided |
| ¼ cup | olive oil |
| ¼ cup | tomato paste |
| 3 tbsp | Better Than Bouillon® Sautéed Onion Base |
| 3 tbsp | brown sugar, divided |
| 2 tbsp | chili powder |
| 2 tsp | ground cumin |
| 1 tsp | dried oregano |
| 1 | red onion, thinly sliced into rings |
| 8 | corn tortillas, warmed |
| 2 cups | shredded lettuce |
| 1 | ripe avocado, halved, pitted, peeled and sliced |
| 4 | radishes, thinly sliced |
| ⅓ cup | finely crumbled feta cheese |
Directions
Add pork to slow cooker; top with garlic. Whisk together orange juice, 1/3 cup lime juice, oil, tomato paste, 2 tbsp Sautéed Onion Base, 2 tbsp brown sugar, chili powder, cumin and oregano. Pour over roast.
Cover and cook on Low for 8 hours or High for 4 hours or until meat is tender. Transfer meat to cutting board; let stand for 15 minutes.
Shred pork using two forks. Return to slow cooker and toss with cooking liquid. Set slow cooker on Warm.
Meanwhile, toss together red onion, remaining lime juice, Sautéed Onion Base and brown sugar. Let stand for 15 minutes; drain well.
Assemble shredded pork, lettuce, avocado, radishes, feta and pickled red onion in tortillas.
Serve with Louisiana Brand Chipotle or Habanero Hot Sauce for a spicy finish.
Spread a dollop of sour cream over each tortilla before filling for even more flavor.