Juicy Caribbean Pulled Pork in the Crock Pot

Makes 35 servings of 2 ounces (after cooking weight) each
  • 4-3/4 lb. lean pork loin roast, all fat trimmed off 
  • 8 cloves garlic, peeled and smashed
  • 1 Tbs cumin
  • 1 cup canned Mandarin oranges with juice
  • Dashes of salt and pepper
  1. Lightly coat the interior of the slow cooker with a non-stick spray for easy cleanup.
  2. Pierce the outside of the pork roast with a knife in 8 different places around the outside, making a half inch gash each time.
  3. Push a piece of garlic into each gash.
  4. Lightly coat a large non-stick skillet over MEDIUM heat and put the pork roast in the pan.
  5. Turning frequently, cook the pork roast just a couple of minutes till all outside edges are browned.
  6. Place the pork roast in the bottom of the crock pot and sprinkle the cumin over it.
  7. Puree the Mandarin oranges in your blender or with an immersion blender and pour over the pork and garlic.
  8. Cover with the slow cooker lid and cook on LOW for 8 hours.
  9. After cooking remove all but 1 cup of the liquid.
  10. Shred the pork by pulling it apart with 2 forks, and incorporate the remaining liquid as you do so. Add back liquid as desired to make it the consistency you like.  I ended up adding back most of the liquid.
  11. Season with salt and pepper to serve.