Careme

Ingredients

• Kroger Bone-In Pork Shoulder Steaks (3 per pack) 1.5 lb (about 2–3 steaks) $3.99 (sale) per 1 lb
• Garlic 4 cloves, smashed $1.50 each
• Fresh Organic Lemon - Each 1 lemon (2 Tbsp juice + peel strips) $1.69 each
• Cuties® Seedless California Mandarin Clementine Oranges in 3lb Bag 2 mandarins (or 1 large orange), juiced $5.99 per 3 lb
• Jumbo Yellow Onions 1 medium onion, thickly sliced $1.69 per 1 lb
• Green Cabbage 1/2 lb (about 3 cups shredded) $1.49 per 1 lb
• Carrots 1 medium carrot, grated $1.69 per 1 lb
• POM Wonderful Pomegranate Arils Ready to Eat Pomegranate Seeds 2 Tbsp $2.50 (sale) per 4 oz

Instructions

1. Slow cooker—load: put sliced onion in the bottom. Add pork shoulder steaks on top. Sprinkle with 1 1/2 tsp kosher salt, 1 tsp ground cumin and/or chili powder (not listed), and black pepper. Add smashed garlic, lemon peel strips, lemon juice (2 Tbsp), and mandarin/orange juice (about 1/2 cup).
2. Cook: cover and cook on LOW 7–8 hours or HIGH 4–5 hours until very tender and shreddable.
3. Shred: remove pork to a bowl and shred with two forks. Skim excess fat from cooking liquid if desired, then stir 1/4 cup of the liquid back into the pork for moisture.
4. Crisp (optional but recommended): spread shredded pork on a sheet pan and broil 3–6 minutes until edges crisp, tossing once. (Or crisp in a hot skillet 3–5 minutes.)
5. Quick slaw: toss shredded cabbage + grated carrot with 1 Tbsp oil, 1 Tbsp lemon juice (extra), salt/pepper. Let sit 5 minutes.
6. Serve: pile pork into lettuce leaves (romaine/butter lettuce) or tortillas (not listed). Top with slaw and pomegranate arils.