Shredded Pork with Cumin & Orange Zest (Chicken Option)
Makes 5 Meals
Prep Time: 10 minutes
Cook Time: 8 hours in Slow Cooker
My kids LOVE this recipe! Hands down, it is the most requested dish in our home. With only 10 minutes of prep work, you can create a delicious, nutrient packed meal with enough left over for breakfast the next morning!
I like to pair this recipe with my mango guacamole recipe and wild rice. My kids love to eat shredded pork in homemade tortilla shells.
As an added bonus, I have discovered that occasionally adding a bit of natural sugar into our meals has decreased sugar cravings in my kids, as well as myself!
As always, choose organic when possible and ask your body if it wants each ingredient.
Personalize your diet based on your body’s individual needs. Ask your body before adding each ingredient if it wants that ingredient. If not, leave it out. Feel free to venture outside of this recipe by asking if your body wants to add vegetables, or different herbs or spices that aren’t listed below.
Ingredients:
2-pounds pork shoulder (Boston Butt) or picnic roast (or chicken)
1 Tablespoon coconut vinegar or apple cider vinegar
4 cloves garlic, minced
2 teaspoons dried oregano
2 Tablespoons cumin, ground (I buy whole cumin seeds and grind them using a spice grinder; the result is an amazing flavor that you cannot obtain using pre-ground cumin seeds; Cumin is technically a seed but I welcome it into my diet on a rotational basis because of its healing properties)
1 small yellow onion, sliced
5 fresh oranges, squeezed plus 1 Tablespoon orange zest (OR you can add 1-1/2 cups fresh squeezed orange juice or pineapple juice for convenience but I highly recommended fresh oranges AND the zest)
A pinch of ground chili flakes (optional; if you like spicy food then add this ingredient; omit if Go Wild compliant because it’s a nightshade)
Instructions:
1. Place all ingredients into Instant Pot or slow cooker.
2. Cook on low for 8 hours or high for 3 hours. Check the internal temperature of the meat to make sure it’s fully cooked (140°F to 145°F). It should shred easily.
3. Shred the pork, add salt to taste, and allow to marinade in the sauce. I like to make this dish one day in advance and let it marinade overnight in the refrigerator.
