One-Pot Ancho-Orange Pulled Pork

Providing a good source of iron, the nutrients in the Multi Cooker Ancho-Orange Pulled Pork may help support transporting oxygen throughout the body, helping to maintain energy levels. The easy to make recipe is a family favorite and features the amazing taste of Florida Orange Juice.

Nutrition Facts
Serving size8
Amount per serving
Calories
317
  • % Daily Value*
  • Total Fat8.88g 11%
    • Saturated Fat2.5g 13%
    • Trans Fat0g
  • Cholesterol125mg 42%
  • Sodium396mg 17%
  • Total Carbohydrate10.73g 4%
    • Dietary Fiber2.3g 8%
    • Total Sugars3.75g 8%
  • Protein46.06g 92%
  • Vitamin A2090mcg 232%
  • Vitamin C22.7mg 25%
  • Calcium34mg 3%
  • Iron2.52mg 14%
  • Thiamin0.9mg 75%
  • Folate21mcg 5%
  • Potassium1077mg 23%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2000 calories a day is used for general nutrition advice.

Ingredients

  • 1 ¼ cup Florida Orange Juice
  • 3 ½ lbs. boneless pork butt (cut into chunks)
  • 1 tsp. sea salt
  • 2-oz. dried ancho chiles, rinsed, stemmed and seeded
  • ½ cup chopped onion
  • 4 large cloves garlic
  • ½ cup chopped Italian parsley
  • 1 tsp. dried oregano
  • ½ tsp. ground cumin
  • ¼ tsp. ground black pepper
  • ⅔ cup apple cider vinegar
  • Tortillas or lettuce leaves
  • Diced avocado, to garnish

Preparation

Prep Time Cook Time Total Time
20 minutes 1 hour40 minutes 2 hours

1. Place the pork in the multi-function pot and add the Florida Orange Juice.



2. Place the lid on the multi-function pot and twist to lock. Check to make sure the knob is in the sealed position. Press the manual button (high pressure) and adjust time to 50 minutes.



3. When the time is up, allow the pressure to naturally release (about 20 minutes).



4. While the pork is cooking, place the chiles in a bowl, cover with hot water and soak for 10 to 15 minutes to soften.



5. Place the chiles and 1 ½ cups of the liquid from soaking into a blender.



6. Add the onion, garlic, parsley, oregano, cumin, salt, pepper and vinegar and puree until smooth. Set aside.



7. Shred the pork with two forks inside the multi-function pot.



8. Add the sauce to the shredded pork and toss to combine. Cook for 15 to 20 minutes so the pork can absorb the sauce.



9. Serve wrapped in warm flour tortillas or lettuce leaves with diced avocado.