Remove netting from roast. Rub roast with taco seasoning. Wrap pork in plastic wrap and refrigerate 8 hour or overnight. Cut pork into 2-inch pieces; place in a 1.5-quart slow cooker.
Recipe
Author
Hy-Vee Test Kitchen
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Description
This citrus-infused slow cooked pork is perfect on top of crispy tortilla chips, along with all of your favorite nacho toppings.
Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| Citrus Slow Cooked Pork | ||
| 1 (1-to-1-1/2-lbs.) Hy-Vee True boneless pork shoulder roast | ||
| 2 tbsp. Hy-Vee Original taco seasoning mix | ||
| 1 orange | ||
| 1 lime, plus additional lime wedges for serving | ||
| Optional Nacho Ingredients | ||
| Hy-Vee tortilla chips | ||
| Hy-Vee canned black beans | ||
| Fresh tomatoes, chopped | ||
| Hy-Vee Cheddar cheese dip | ||
| Red onion, thinly sliced | ||
| Hy-Vee canned sliced olives | ||
| Hy-Vee canned jalapeno pepper slices | ||
| Hy-Vee sour cream | ||
| Fresh cilantro, chopped | ||
Things To Grab
- Plastic wrap
- 1.5-quart slow cooker
- 2 forks
Directions
Zest and juice orange and lime. Combine the zest, juices, and enough water to make 1 cup; pour over pork in slow cooker. Cover and cook on HIGH 4 to 5 hours or until pork is very tender.
Transfer pork to a cutting board; reserve 1 to 2 tablespoons cooking juices. Using two forks, coarsely shred pork. Drizzle with reserved cooking juices to moisten.
Layer pork with nacho ingredients as desired. Serve with lime wedges.
Nutrition facts
Servings
70 Calories per serving
Nutrition based on pulled pork
Amounts Per Serving
- Total Fat: 2.5g
- Cholesterol: 25mg
- Sodium: 130mg
- Total Carbohydrates: 4g
- Protein: 9g
Daily Values
0%
Iron 6%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 4%
Recipe Source:
Hy-Vee Monthly Ad January 2019