May 7, 2011 – 2:44 pm

I brought this tasty crockpot meal to work yesterday for a lunch potluck. It was loosely based off of this AllRecipes recipe that was quite highly rated. I got rave reviews from all my coworkers for my version, and the only reason I had this much left to take a picture of today was that I couldn’t drain off the liquid there, so there was a little left in the bottom of the pot for me to pack up and take home. 🙂

Serves 16

4 pounds country style pork ribs
1 tbsp kosher salt
1 tbsp cumin
4 large cloves garlic, pressed
2 tsp Mexican oregano
1 tsp ground coriander
1/2 cup freshly squeezed orange juice (from 1 large orange)
1 1/2 cups chicken broth (I like low sodium, non-fat)
2 bay leaves

Cut the pork into large chunks and set aside.

Mix together the salt, cumin, garlic, oregano, coriander, orange juice, and chicken broth in a large zip top bag. Add the pork and seal. Let marinate for 8 hours in the fridge.

Place the pork in a large slow cooker and add the bay leaves. Cook for 6 hours on high or 10 hours on low. Drain most of the liquid, remove the bay leaves, and shred the pork with two forks. Serve with warm corn tortillas.

  1. 1 Trackback(s)

  2. May 7, 2011: Cassie’s Ruminations » Blog Archive » Oven Barbecued Country Style Pork Ribs

Post a Comment