Caitlin Bensel
Hands-On Time
15 Mins
Total Time
8 Hours 25 Mins
Yield
Serves 6

This easy recipe is perfect for weeknight dinners—mix it up in the morning and come home to juicy, delicious pork. The bright slaw cuts through the rich pork and beans, thanks to orange segments and cilantro. Get ahead tip: You can slow-cook the pork the day before you plan to eat, and broil just before serving. If you don’t plan to eat all the pork, just broil the portion you plan to serve. (Store leftover pork in its liquid.) Any extras would be great piled on rice with beans and slaw, or turned into loaded nachos.

How to Make It

Step 1

Squeeze juice from 1 orange to equal ¼ cup; add to a 5- or 6-quart slow cooker. Stir in lemon juice, garlic, 4 teaspoons salt, ½ cup cilantro, and 1 teaspoon pepper. Add pork, turning to coat. Cover and cook on low until pork is fork-tender, 6 to 8 hours.

Step 2

Preheat broiler to high with oven rack 6 inches from heat. Shred pork with 2 forks and spread in an even layer on a rimmed baking sheet (reserve ½ cup cooking liquid). Broil until pork is browned and crisp, about 10 minutes. Season with remaining ½ teaspoon salt and transfer to a serving platter.

Step 3

Cut away peel and pith of remaining 2 oranges while pork broils. Working over a medium bowl, cut out orange segments and squeeze membranes to extract juice. Stir in cabbage, onion, oil, vinegar, and remaining ¼ cup cilantro and ¼ teaspoon pepper; toss gently to combine.

Step 4

Skim off fat from reserved cooking liquid; stir into beans. Serve pork with tortillas, slaw, and beans.

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Ratings & Reviews

/5
Reviews
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