Recipe Details

Puerto Rican Shredded Pork

Prep Time: 25 minutes
Cook Time: 8 hours, 30 minutes
Servings: 4 - 6


Cook to 145 F with 3 minute rest


2-3 pounds boneless sirloin pork roast, or sirloin tip roast, trimmed and tied with kitchen twine if necessary*
1 tablespoon vegetable oil
4-5 cloves garlic, skins removed, crushed
1 tablespoon cumin
1/2 tablespoon coarse salt
1 teaspoon oregano
4 oranges, juiced or 1 cup freshly squeezed orange juice
4 limes, juiced

Cooking Directions

Using a sharp knife, poke a few holes into the pork and stuff holes with half of the crushed garlic. In a large skillet over medium-high heat, warm the oil. Add the pork and brown on all sides, 6 to 8 minutes. Transfer the meat to a slow cooker.

Combine the remaining ingredients in a blender and blend for a few seconds until evenly combined. Place the pork in the slow cooker. Pour the liquid mixture over the pork, and let the pork marinate in the mixture for about 10 minutes on each side.

Turn the slow cooker on low, and set the timer for 8 hours.

After 8 hours, remove pork and shred using two forks on a large cutting board. Remove all the liquid from the slow cooker except for 1 cup of the cooking liquid and add pork back to pot. Let it cook another 15-30 minutes.

Serve the shredded pork over lettuce wraps or in corn tortillas, and top with pico de gallo, chopped cilantro and/or avocado.

Serves 4-6, plus leftovers


*Please note that if you’re unfamiliar with tying a roast with kitchen twine, ask your butcher to pre-tie the roast in the store.

Serving Suggestions

If you’d prefer serving it out of a wrap (whether it’s butter lettuce or corn tortillas), serve it alongside a piece of grilled corn on the cob, or a corn salad. Alternatively, when the pork is done cooking, you can shred it with the 2 forks while it is still in the slow cooker, keeping all the liquid in as well, and serve it stew style with a topping of chopped onions or pico de gallo.

Nutrition Information

Calories: 340 calories
Protein: 53 grams
Fat: 9 grams
Sodium: 720 milligrams
Cholesterol: 145 milligrams
Saturated Fat: 2 grams
Carbohydrates: 10 grams
Fiber: 1 grams

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About the Cut: Shoulder

Pork shoulder is the top portion of the front leg of the hog. The terminology for pork shoulder can vary widely depending on the region. However, the lower ‘arm’ portion of the shoulder is most commonly called the arm picnic. The upper part of the shoulder, often called the Boston blade roast (also known as Boston- style butt), comes from the area near the loin and contains the shoulder blade bone.

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Tips and Tricks

Buying, Handling & Storage Tips

It is safe to cook frozen or partially-frozen pork in the oven, on the stove or grill without defrosting it first; the cooking time may be about 50% longer. Use a meat thermometer to check for doneness. It is best if frozen pork roasts are cooked at an oven temperature of 325 degrees F. Do not cook frozen pork in a slow cooker.

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Butcher's Tips

To ensure doneness, check with a meat thermometer. A thermometer inserted into the thickest part of the cut should produce a temperature of 160°F for medium doneness

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Review Title

different & wonderful
by anonymous 02/09/2014
My husband and I LOVED this recipe, wouldn't change a thing. I actually personally think it goes best on a bed of lettuce (who'd a-thunkit?), and we prefer flour tortillas rather than corn. A nice change of pace. A dab of sour cream is nice. Good for Weight Watchers folks too, with low points. I tend to keep picking at the leftovers in the fridge!

Waste of time
by anonymous 01/26/2014
Could not taste fresh citrus juices for overpowering cumin flavor. Followed recipe exactly, very bland. Meat dry. I'm trying to figure out how I can doctor the remaining meat so it will be palatable.

Light and Fresh
by anonymous 01/12/2014
This was a pleasant, light and fresh tasting way to prepare shredded pork! We served it with lettuce, sour cream and avocado.

It was okay.
by anonymous 12/09/2013
I found this a little bland and I think the orange/lime juice gave it an odd flavor. We tried it in corn tortillas and lettuce wraps with avocado and regular salsa. We cooked the leftovers with barbque sauce and made sandwiches.

by anonymous 12/05/2013
This recipe is simply the best! My family went crazy over it! The fresh orange juice and lime juice really put it over the top.. will be making this again and again!

by anonymous 11/13/2013
5 lb pork for 7 hours. i didnt brown it. sace a little more broth so the meat can soak it back up. This is a wonderful recipe. I could see it being a great marinade for salmon and shrimp and veggies as well

by anonymous 11/05/2013
Despite the extra time needed to brown and marinate the pork before putting in the crockpot it was SOOOO worth it. Tender, moist and delicious. This recipe is a definite keeper

Really great recipe!
by anonymous 11/02/2013
I served this on top of a bed of lettuce with avocado, sour cream, salsa, and tortilla strips. It was delicious!

Great flavor
by anonymous 10/30/2013
I add chile verde sauce once I pulled the pork apart and serve on tortillas. It is great.

Great flavor
by anonymous 10/20/2013
Saw this in the Costco Connection and gave it a try. The citrus gave this a brightness and tanginess that was enjoyed by all.

Puerto Rican or Mexican?
by anonymous 10/06/2013
Corn tortillas, pico de gallo, and avocado... Sounds more like Mexican to me...