Cilantro Lime Pulled Pork
Author: Anita
Prep time: 15 mins
Cook time: 4 hours
Total time: 4 hours 15 mins
Ingredients
  • Dry rub:
  • 1½ tbsp salt
  • 2 tbsp black pepper
  • 2 tbsp dark brown sugar
  • 2 tbsp paprika
  • ½ tbsp cayenne
  • ....
  • 5-6 lb pork shoulder roast
  • 2 cups orange juice
  • 1 cup lime juice (either fresh or bottled)
  • 2 cups roughly chopped fresh cilantro (ok to include stems)
  • 2 tbsp Worcestershire
  • ½ tbsp liquid smoke
  • ½ tbsp garlic powder
  • 2 tbsp coarsly chopped seeded serrano (or jalapeno) chiles - about 2 chiles
  • optional: Serve with buns & cole slaw
Instructions
  1. Mix the dry rub ingredients in a small bowl. Sprinkle dry rub all over the pork roast, pressing into the pork. Cover with a plastic bag or wrap and refrigerate for at least 2 hours or overnight.
  2. Combine the orange juice, lime juice, Worcestershire, liquid smoke, garlic powder and serrano chiles. Pour into a blender and add the cilantro; blend on high about 15-30 seconds until fairly well blended. There may still be specks of chiles and cilantro but no big chunks.
  3. Whichever cooking method you use, it helps if the pot is just a little bigger around than the roast. A 5 to 6 quart Instant Pot or round slow cooker is perfect. This is just so the roast is absorbing the flavor of the liquid. Alternatively, you can baste the roast with the liquid every half hour or so.
  4. Dutch oven method: Preheat oven to 325 degrees. Place pork in the Dutch oven, pour the liquid over the top, cover tightly with aluminum foil, and then place the lid on top. Roast for 4 hours or until fork tender and shreds easily. Brush the roast with cooking liquid every half hour or so.
  5. Instant Pot method: Place roast in at least a 5 quart Instant Pot. Pour the liquid mixure on top. Pressure cook per Instant Pot directions for 70 minutes, then allow to naturally depressurize completely.
  6. Slow Cooker Method: Place in at least a 5 quart slow cooker. Pour the liquid mixture on top and cook on low for 6 to 8 hours until fork tender.
  7. Remove the roast from the Dutch oven, Instant Pot, or slow cooker and let stand until cool enough to handle. Shred the pork with a fork or tongs into bite sized pieces and place on a serving dish. Pour the liquid into a separate pitcher or bowl so people can add some to their shredded pork.
  8. Optional: If you like the shredded pork crispy around the edges, brown it in a skillet and pour on a small amount of the liquid; then cook a bit more until liquid is absorbed. This is my favorite way to serve it - bursting with flavor and a more interesting texture.
  9. Serve & enjoy!
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/main-courses/pork/cilantro-lime-pulled-pork/