Puerto Rican Shredded Pork

Puerto Rican Shredded Pork

  • TOTAL PREP TIME535 minutes
  • SERVINGS4 - 6


  • 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
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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.


Haverkamp Family

Meet the Haverkamp Family

Bern, Kansas

My four older brothers started raising pigs in high school and in the early 1980's we all decided to form a partnership. We all live on the farm with our families. My family consists of my wife, Ronda, and our three kids Curtis, Cole, and Kristen.

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