- 6
Ingredients
- SEAR:
- 1 bone-in pork shoulder roast (5 lb.), trimmed and seasoned with salt and black pepper
- 2 Tbsp. olive oil
- SAUTÉ:
- 2 cups chopped onions
- 1 cup chopped carrots
- 1 cup chopped poblano chiles
- 5 cloves garlic, smashed
- 1 Tbsp. dried epazote or Mexican oregano
- 2 tsp. ground cumin
- 2 tsp. ground coriander
- 2 Tbsp. tomato paste
- DEGLAZE:
- 1/2 cup fresh orange juice
- ADD:
- 1 cup low-sodium chicken broth
- 1 can chipotles in adobo sauce (7 oz.)
- 4 oranges, sliced
- 2 dried bay leaves
Preparation
Step 1
Sear roast in oil in a large sauté pan over medium-high heat until browned on all sides, 15 minutes; transfer to a 7- to 8-qt. slow cooker.
Sauté onions, carrots, chiles, garlic, epazote, cumin, and coriander in same pan until liquid starts to release, 1–2 minutes. Stir in tomato
paste; cook until it begins to caramelize, 2–3 minutes.
Deglaze pan with orange juice, scraping up any brown bits. Cook mixture until juice nearly evaporates, 2 minutes; transfer to slow cooker.
Add broth, chipotles and adobo sauce, oranges, and bay leaves to slow cooker. Cover slow cooker and cook roast until fork-tender on high setting, about 4 hours.
Transfer roast to a cutting board and shred using two forks; discard
any excess fat. Strain braising liquid through a fine-mesh sieve;
discard solids and transfer liquid to a saucepan. Reduce liquid over
medium heat to 2 cups, then add pork to pan and heat through.
Per serving: 468 cal; 16g total fat (4g sat); 159mg chol; 429mg sodium; 26g carb; 6g fiber; 55g protein