Lemon zest and hazelnuts give this dish a lovely, airy touch. A fave of mine!
| Prep Time: | 20 mins |
| Cook Time: | 8 hrs |
| Total Time: | 8 hrs 20 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 (3 1/2) pound boneless pork butt, trimmed of excess fat and cut into big chunks
- ¾ cup chicken broth
- ½ cup orange juice
- ¼ cup lime juice
- ¼ cup lemon juice
- 1 onion, cut into big chunks
- 1 jalapeno pepper, halved
- 1 head garlic, cloves separated and peeled
- 1 ½ teaspoons salt
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- 2 bay leaves
Instructions
- Combine pork, chicken broth, orange juice, lime juice, lemon juice, onion, jalapeno, garlic, salt, oregano, black pepper, cumin, paprika, and bay leaves in a slow cooker. Stir to combine.
- Cover and cook on Low until pork shreds easily with a fork, 8 to 10 hours.
Nutrition Facts
| Calories | 177 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 60 mg |
| Dietary Fiber | 1 g |
| Protein | 21 g |
| Saturated Fat | 2 g |
| Sodium | 480 mg |
| Sugars | 3 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Delish! The meat was unbelievably tender. We used it for tacos, but it would be delicious on a sandwich, in enchiladas, or over rice.