Ingredients
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3 lb boneless pork roast
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1 tsp ground cumin
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1 tsp dried oregano
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1 tsp garlic powder
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1/2 tsp pepper
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1 lime
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1 cup salsa verde (green chile sauce)
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24 mini cuban rolls (or similar rolls or bread), lightly grilled toasted, and split
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Fresh cilantro sprigs (optional)
Steps
1
Sprinkle pork with cumin, oregano, garlic powder and pepper. Place in a slow cooker.
2
Grate lime peel for 1 teaspoon zest; squeeze lime for juice. Add the zest, juice and 1/4 cup water to slow cooker. Cook, covered, on low heat for 7–9 hours or until pork is fork-tender. Let cool in cooking liquid.
3
Transfer pork to a cutting board; reserve cooking liquid. Shred pork with 2 forks, and place in a large saucepan. Add salsa verde and 1 cup cooking liquid. Cook over medium heat until heated through.
4
Place shredded pork on rolls, top with cilantro (if desired), and serve.
