Slow Cooker Puerto Rican Pot Roast

The slow cooker has definetely gotten a lot of use lately. Soccer season is starting, my oldest has another play starting and my middle now attends taekwondo three days per week. Throwing something in the crockpot before work in the morning is a must.

This slow cooker Puerto Rican Pot Roast recipe was one that we tried not too long ago and turned out delicious over some cooked rice.

We also recently had the chance to try one of those mail order delivery food places, EveryPlate. You can get your first delivery for as low as $4.99 per serving. They are one of the least expensive mail order delivery food places and do the best job of offering great return customer promotions. The drawback is I always like the idea of these types of services, but the reality is the box of food I ordered sat in the fridge for almost a week before I could get the time to use it. We are just that busy right now.

For me, the reality of places like Dream Dinners is much more feasible, but they also aren’t that great of an option because of my food allergies.

So I’ll continue to keep looking for a place that cuts down my time but also allows me to make the modifications I need but last night we enjoyed Garlic Rosemary Chicken and Skillet Apple Pork Chops. I modified it a little to fit my allergies. I thought the kids would complain and not like it but they loved it! They kept raving about the flavor!

So for those of you looking for a new place to try for dinner, we do suggest EveryPlate. It was really good!

SLOW COOKER PUERTO RICAN PULLED PORK

1 (3 lb) boneless pork sirloin roast

1 tbsp oil

1 cup orange juice

4 limes, juiced

4 cloves garlic, crushed

1 tbsp ground cumin

1 1/2 tsp salt

1 tsp dried oregano

In a pan on medium heat, pour the tablespoon of oil into the pan and then brown the pork roast, about 3 minutes per side. Transfer the roast to the slow cooker.

in a blender, blend the orange juice, lime juice, garlic, cumin, salt and oregano until smooth. Pour the mixture over the pork.

Allow the pork to marinate in the orange juice mixture for approximately 10 minutes, then flip the pork and allow to marinate for 10 minutes more.

Turn the slow cooker to low and cook for 6-8 hours.

Remove the pork from the slow cooker and shred the meat.

Drain all liquid from the slow cooker, reserving one cup. Return the shredded pork to the slow cooker, pour the reserved liquid over the meat and stir until blended well. Serve over rice.