Providing a good source of iron, the nutrients in our One-Pot 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.
- % 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
- Protein46.06g 92%
- Vitamin A2090mcg 232%
- Vitamin C22.7mg 25%
- Calcium34mg 3%
- Iron2.52mg 14%
- Thiamin0.9mg 75%
- Folate21mcg 5%
- Potassium1077mg 23%
- 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 onion, chopped
- 4 large cloves garlic
- ½ cup chopped Italian parsley
- 1 tsp. dried oregano
- ½ tsp. cumin, ground
- ¼ tsp. black pepper
- ⅔ cup apple cider vinegar
- Lettuce leaves or tortillas
- Diced avocado, to garnish
|Prep Time||Cook Time||Total Time|
|20 minutes||1 hour40 minutes||2 hours|
1. Place the pork in a multi-function pot and pour the Florida Orange Juice over the pork.
2. Place the lid on the 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 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 lettuce leaves or in warm flour tortillas with diced avocado.