I usually think of this rich pork dish as a treat only to be indulged in occasionally, delicious though it is. But then dear buddy Diane Armstrong was needing to feed a crowd, and combined a couple of recipes to come up with this healthy version that everyone will love. The use of a lean pork sirloin roast instead of the shoulder cut makes the difference.
First a spice rub, then into a slow cooker with herbs, spices and citrus juice for a long, slow roast. I served this with warm corn and flour tortillas and everyone added their favorite toppings including chopped cilantro, onion, grated cheese, sour cream, salsa and avocado. Rice and beans on the side. I served 7 for dinner, two the next day for lunch, and had more left over to make a layered casserole with the tortillas, cheese, sour cream and some enchilada sauce.
4 lbs. pork sirloin roast
1 onion coarsest chopped
1 1/2 T. kosher salt
1 tsp. pepper
4 cloves minced garlic
1 orange
2 limes
1/4 cup chopped cilantro
Rub
1 tsp. oregano
2 Tsp. ground cumin
1 Tbs. olive oil
Rinse and dry meat. Salt and pepper then put the rub on both sides of the roast. Place in the crock-pot. Add onions, garlic, cilantro on top. Then squeeze the juice from the orange and limes over all.
Slow cooker 8-10 hours on low or 6 hours on high. Remove and let cool a bit. Shred the meat with two forks. Return to the pot and mix with the juices. Turn the crock-pot to warm unless serving right away.
Note:I think my crockpot has a mind of its own….an overnight oatmeal recipe was incinerated by morning, and this pork dish was done in 4 hours on low! So check it earlier but I’ll go with the timing given for now.
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