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Photo: Leigh Beisch
Active Time:50 minsTotal Time:6 hrs 50 minsServings:8Jump to Nutrition Facts
Active Time:50 minsTotal Time:6 hrs 50 minsServings:8
Active Time:50 mins
Active Time:
50 mins
Total Time:6 hrs 50 mins
Total Time:
6 hrs 50 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsPork2teaspoonsonion powder1 ½teaspoonsground cumin1teaspoondried oregano1teaspoonpaprika1teaspoonancho chile powder½teaspoonchipotle chile powder½teaspoongarlic powder1 ½teaspoonssalt3poundsboneless pork shoulder, trimmed and cut into 1- to 2-inch pieces½cuplow-sodium chicken brothSalsa1mediummango, diced½English cucumber, diced½cupfinely diced red onion3tablespoonsminced fresh cilantro1-2 serrano peppers, seeded and minced2tablespoonsorange juice1tablespoonred-wine vinegar1teaspoonhoney½teaspoonsalt16corn tortillas, warmedLime wedges for serving
Cook Mode(Keep screen awake)
Ingredients
Pork
2teaspoonsonion powder
1 ½teaspoonsground cumin
1teaspoondried oregano
1teaspoonpaprika
1teaspoonancho chile powder
½teaspoonchipotle chile powder
½teaspoongarlic powder
1 ½teaspoonssalt
3poundsboneless pork shoulder, trimmed and cut into 1- to 2-inch pieces
½cuplow-sodium chicken broth
Salsa
1mediummango, diced
½English cucumber, diced
½cupfinely diced red onion
3tablespoonsminced fresh cilantro
1-2 serrano peppers, seeded and minced
2tablespoonsorange juice
1tablespoonred-wine vinegar
1teaspoonhoney
½teaspoonsalt
16corn tortillas, warmed
Lime wedges for serving
DirectionsTo prepare pork: Combine onion powder, cumin, oregano, paprika, ancho and chipotle chile powders, garlic powder and 11/2 teaspoons salt in a small bowl. Place pork in a 6-quart slow cooker. Reserve 1 teaspoon of the spice mixture for Step 3; toss the pork with the remaining spice mixture. Pour broth around the pork so it doesn’t wash off the spices. Cover and cook until the pork is very tender, about 6 hours on High or 8 hours on Low.To prepare salsa: About 30 minutes before serving, combine mango, cucumber, onion, cilantro, serrano to taste, orange juice, vinegar, honey and salt in a medium bowl. Toss and let stand at room temperature until ready to serve.Use a slotted spoon to transfer the pork to a bowl. Shred into coarse chunks with two forks. Add the reserved 1 teaspoon spice mixture and 1/2 cup of the cooking liquid (discard the remaining cooking liquid); toss to combine. Serve with tortillas, the salsa and lime wedges, if desired.To make aheadRefrigerate pork (Step 1) for up to 3 days. Refrigerate salsa (Step 2) for up to 8 hours.Equipment6-qt. slow cookerOriginally appeared: EatingWell Magazine, September 2021
Directions
To prepare pork: Combine onion powder, cumin, oregano, paprika, ancho and chipotle chile powders, garlic powder and 11/2 teaspoons salt in a small bowl. Place pork in a 6-quart slow cooker. Reserve 1 teaspoon of the spice mixture for Step 3; toss the pork with the remaining spice mixture. Pour broth around the pork so it doesn’t wash off the spices. Cover and cook until the pork is very tender, about 6 hours on High or 8 hours on Low.To prepare salsa: About 30 minutes before serving, combine mango, cucumber, onion, cilantro, serrano to taste, orange juice, vinegar, honey and salt in a medium bowl. Toss and let stand at room temperature until ready to serve.Use a slotted spoon to transfer the pork to a bowl. Shred into coarse chunks with two forks. Add the reserved 1 teaspoon spice mixture and 1/2 cup of the cooking liquid (discard the remaining cooking liquid); toss to combine. Serve with tortillas, the salsa and lime wedges, if desired.To make aheadRefrigerate pork (Step 1) for up to 3 days. Refrigerate salsa (Step 2) for up to 8 hours.Equipment6-qt. slow cooker
To prepare pork: Combine onion powder, cumin, oregano, paprika, ancho and chipotle chile powders, garlic powder and 11/2 teaspoons salt in a small bowl. Place pork in a 6-quart slow cooker. Reserve 1 teaspoon of the spice mixture for Step 3; toss the pork with the remaining spice mixture. Pour broth around the pork so it doesn’t wash off the spices. Cover and cook until the pork is very tender, about 6 hours on High or 8 hours on Low.
To prepare salsa: About 30 minutes before serving, combine mango, cucumber, onion, cilantro, serrano to taste, orange juice, vinegar, honey and salt in a medium bowl. Toss and let stand at room temperature until ready to serve.
Use a slotted spoon to transfer the pork to a bowl. Shred into coarse chunks with two forks. Add the reserved 1 teaspoon spice mixture and 1/2 cup of the cooking liquid (discard the remaining cooking liquid); toss to combine. Serve with tortillas, the salsa and lime wedges, if desired.
To make ahead
Refrigerate pork (Step 1) for up to 3 days. Refrigerate salsa (Step 2) for up to 8 hours.
Equipment
6-qt. slow cooker
Originally appeared: EatingWell Magazine, September 2021
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Nutrition Facts(per serving)381Calories12gFat37gCarbs33gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
