Ingredients Jump to Instructions ↓

  1. 1 orange

  2. 2 limes

  3. 1 tablespoon(s) paprika

  4. 2 teaspoon(s) ground cumin

  5. 6 whole(s) cloves

  6. Kosher salt and pepper

  7. 1/2 cinnamon stick

  8. 3 pound(s) pork butt or shoulder , trimmed and cut into 4-in. pieces

  9. 1/2 small red onion

  10. 4 slice(s) country bread

  11. 1 bunch(es) spinach , thick stems discarded

Instructions Jump to Ingredients ↑

  1. Kana Okada/Woman's Day Zest the orange into a 5- to 6-qt slow cooker. Squeeze the juice of the orange and limes into a measuring cup (you should have about 3/4 cup total). Transfer all but 1/4 cup of the juice to the slow cooker; refrigerate the remaining juice.

  2. Add the paprika, cumin, cloves (if using), 1/2 tsp salt and 1/4 tsp pepper to the slow cooker and whisk to combine; add the cinnamon stick. Add the pork and toss to coat. Cook, covered, until pork is tender and easily pulls apart, on low for 7 to 8 hours or on high for 5 to 6 hours.

  3. When the pork has 15 minutes left to cook, thinly slice the onion and add it to the reserved juice. Let sit, tossing occasionally, until ready to use. Toast the bread.

  4. Remove the cinnamon stick. Using forks, shred the pork and stir it into the cooking liquid. Push the pork to one side. Add the spinach to the other side; season with 1/4 tsp salt and toss until beginning to wilt. Top the bread with the pork, spinach and onions.

  5. Tips & Techniques Instead of making sandwiches, pile the pork, spinach and onions on top of Cheddar cheese grits.


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