This recipe was adapted from http://www.nytimes.com/recipes/1015990/game-day-nachos.html It makes savory pork roast that is good as a main dish or in tacos, nachos, or burritos.
- 3-4 lbs pork roast, uncooked (with or without bone)
- 2 Tbsp orange juice
- 1 Tbsp lime juice
- 1 Tbsp ground cumin
- 2 tsp ground coriander
- 1½ tsp brown sugar
- ½ tsp ground black pepper
- 2 cloves garlic, peeled and minced
- Place the pork in a large shallow bowl and pour the orange and lime juice over it, then turn the pork to coat. In a small bowl, mix the cumin, coriander, brown sugar, black pepper and garlic. Roll the pork again to coat it in any excess juice. Then discard remaining juice and rub the pork all over with the spice mixture. Cover with plastic wrap and refrigerate until ready to cook, or overnight.
- Remove pork from refrigerator, discard any juices and place in the bottom of a slow cooker. Cook on low for 7-9 hrs, until pork is very tender
- Allow meat to rest for 30 minutes or so. Then using 2 forks, shred the meat.
Note that sodium percentages depend on which daily reference you use. The estimated 64mg of sodium per serving implies that one serving of this recipe provides:
– 3% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 4% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 6% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
