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   RECIPES      Cooking recipes and tips      44,808 messages   

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   Message 42,489 of 44,808   
   Dave Drum to All   
   Hot Sandwiches - 19   
   23 Aug 24 15:50:00   
   
   TZUTC: -0500   
   MSGID: 27743.recipes@1:2320/105 2b2f4bd9   
   PID: Synchronet 3.20a-Linux master/acc19483f Apr 26 202 GCC 12.2.0   
   TID: SBBSecho 3.20-Linux master/acc19483f Apr 26 2024 23:04 GCC 12.2.0   
   BBSID: CAPCITY2   
   CHRS: ASCII 1   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Mojito Pulled Pork   
    Categories: Pork, Herbs, Vegetables, Chilies, Citrus   
         Yield: 16 servings   
       
         5 lb Boneless pork shoulder roast   
         2 ts Salt   
         2 ts (ea) oregano, ground cumin,   
              - paprika & pepper   
         1 bn Fresh cilantro; divided   
         2 md Onions; halved, sliced   
       1/4 c  Canned, chopped green   
              - chilies   
         4 cl Garlic; minced   
        29 oz Chicken broth   
       2/3 c  Orange juice   
       1/2 c  Lime juice   
        16    Sandwich buns; split   
              Barbecue sauce & pickle   
              - chips   
       
     Cut roast in half. Combine the salt, oregano, cumin,   
     paprika and pepper; rub over pork. Place in a 4- or   
     5-qt. slow cooker.   
        
     Mince cilantro to measure 1/4 cup; set aside. Trim   
     remaining cilantro, discarding stems. Add the whole   
     cilantro leaves, onions, chiles and garlic to the slow   
     cooker. Combine the broth, orange juice and lime juice;   
     pour over roast. Cover and cook on low for 7-9 hours or   
     until meat is tender.   
        
     Remove roast; cool slightly. Skim fat from cooking   
     juices; reserve 3 cups juices. Discard remaining juices.   
     Shred pork with 2 forks and return to slow cooker. Stir   
     in minced cilantro and reserved cooking juices; heat   
     through. Spoon 1/2 cup meat onto each bun. Serve with   
     barbecue sauce and pickle chips.   
        
     Mindy Oswalt, Winnetka, California   
        
     Makes: 16 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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