Mojito Pulled Pork

By calypan

Ingredients

• 1 boneless pork shoulder roast (4 to 5 pounds)
• 2 teaspoons salt
• 2 teaspoons dried oregano
• 2 teaspoons each ground cumin, paprika and pepper
• 1 bunch fresh cilantro, divided
• 2 medium onions, halved and sliced
• 1/4 cup canned chopped green chilies
• 4 garlic cloves, minced
• 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 2/3 cup orange juice
• 1/2 cup lime juice
• 16 sandwich buns, split
• Barbecue sauce

Preparation

Step 1

•Cut roast in half. Combine the salt, oregano, cumin, paprika and
pepper; rub over pork. Place in a 4- or 5-qt. slow cooker.
•Mince cilantro to measure 1/4 cup; set aside. Trim remaining
cilantro, discarding stems. Add the whole cilantro leaves, onions,
chilies and garlic to the slow cooker. Combine the broth, orange
juice and lime juice; pour over roast. Cover and cook on low for 7-9
hours or until meat is tender.
•Remove roast; cool slightly. Skim fat from cooking juices; set aside
3 cups juices. Discard remaining juices. Shred pork with two forks and return to slow cooker. Stir in minced cilantro and reserved
cooking juices; heat through. Spoon 1/2 cup meat onto each bun.
Serve with barbecue sauce. Yield: 16 servings.