Careme

Ingredients

• Pork Bone-In Boston Butt Shoulder Roast 1.5 lb (you’ll likely have leftovers—great for lunches) $4.79/lb (sale)
• Fresh Cut Celery Onions and Carrots Mirepoix Mix Diced 1 pack (optional for flavor base) $2.99 (9 oz)
• Fresh Large Organic Navel Oranges - Each 1 orange (2–3 Tbsp juice + some zest optional) $2.99 each
• Kroger® Fresh Lemons Bag 1/2 lemon (1 Tbsp juice, optional) $4.99 (2 lb)
• Green Cabbage (or Organic Green Cabbage) 10 oz, thin-sliced $1.49/lb (green cabbage)
• Lettuce for cups (Romaine hearts or butter lettuce) 8–10 large leaves $3.49–$4.99 (varies)
• Kroger® Grill Time Pork Seasoning Shaker (or pantry spices) 2 Tbsp (or use salt/pepper/paprika/garlic powder) $2.49
• Salt to taste
• Apple cider vinegar (or any vinegar) 1 1/2 Tbsp
• Optional: rice Up to 1 cup cooked per adult if not doing lettuce cups

Instructions

1. Slow cooker: add mirepoix (optional) to the bottom. Rub pork with 2 Tbsp pork seasoning (or salt/pepper + paprika/garlic powder). Place in slow cooker.
2. Add liquid: squeeze in 2–3 Tbsp orange juice + 1 1/2 Tbsp vinegar + 1/3 cup water. (You’re not making soup—just enough to braise.)
3. Cook: LOW 7–8 hours or HIGH 4–5 hours, until it shreds easily.
4. Shred: remove pork, shred with forks, discard large fat pieces and bone. Return meat to cooker juices. Add a little orange zest and/or 1 Tbsp lemon juice to brighten (optional).
5. Quick cabbage side: toss thin-sliced cabbage with a pinch of salt and a splash of vinegar; let sit 5 minutes to soften slightly.
6. Serve: pile pulled pork into lettuce cups with cabbage on the side (or over rice if desired). For kids: serve pulled pork plain; lettuce cups optional.