This amazing pulled pork can be thrown together in as little as 20 minutes, and then you can set it and forget it while it slow-roasts all day. Dinner will be waiting for you when you get home. Initially I was worried about this one. I was afraid that a pork loin, which is a pretty lean cut, would dry out in the slow cooker. But marinating it ahead of time and letting it soak in it’s own juices rendered a product that was juicy and unbelievably tender.
Prep: 20 minutes
Marinate: 2 hrs – 8 hrs
Cook: 4 hrs slow-cooker on HIGH; 8 hrs slow-cooker on LOW
Total Time: 4.5 to 16.5 hours
Total Active Time: 20 – 30 minutes
Level: Easy
Cost: About $4 per plate
Serves: 4-6
Ingredients
For the Pork
- 1 3-4lb pork loin, trimmed of silver skin and cut in half or in thirds, depending on the size of your slow cooker
- 4-6 cloves garlic, finely minced
- 1 medium yellow onion, diced
- Zest from one orange
- Zest of 2-3 limes
- 1.5 cups orange juice
- 1/2 cup fresh squeezed lime juice (about 6-8 limes)
- 1/4 cup olive oil
- 2 tsp ground cumin
- 2 tsp ground oregano
- 1/2 tsp red pepper flakes
- a few generous grinds black pepper
For Mojo Sandwiches (per sandwich)
- 1 Croissant
- 2 slices ham (not honey)
- 2 slices Swiss cheese
- Dill pickle chips
- Dijon mustard
Instructions
For the Pork
Combine all ingredients except pork in a large mixing bowl and whisk until thoroughly combined. Add pork to marinade refrigerate, covered, for at least 2 hours or overnight.
Once pork is finished marinating, remove from marinade (do not discard the marinade) and pat dry with paper towels. Heat oil over medium-high heat in a large skillet or sauté pan until shimmering and just slightly smoking (about 375°F). Add pork and brown on all sides, 5-7 minutes.
Using cooking spray, spray the inside container of slow-cooker until lightly coated. Add browned pork and reserved marinade. Cook on LOW for 7-8 hours or on HIGH for 4 hours.
When pork is finished, use two forks to shred pork. Serve over steamed white rice or as part of Mojo Sandwiches (recipe follows).
For the Sandwiches
Halve a croissant lengthwise and slather both cut sides generously with Dijon mustard. Add one slice of Swiss Cheese, followed by a generous helping of pork, followed by a few pickles, followed by a slice of ham and another slice of Swiss cheese.
The Intrepid Gourmet 