Nutrition per serving may change if servings are adjusted.
1 teaspoon dried oregano, crushed
¾ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground allspice
1 2 to 2½-pound boneless pork shoulder roast, trimmed of fat
1 tablespoon olive oil
Nonstick cooking spray
2 cups sliced onions (2 large)
2 green sweet peppers, cut into bite-size strips (1½ cups)
½ to 1 fresh jalapeño pepper, halved, seeded, and thinly sliced (see Tip)
4 cloves garlic, minced
¼ cup orange juice
¼ cup lime juice
6 heart-healthy wheat hamburger buns, toasted
2 tablespoons jalapeño mustard or coarse grain mustard
Avocado slices (optional)
In a small bowl combine the oregano, cumin, coriander, salt, black pepper, and allspice. Press spice mixture onto both sides of the roast. In a large nonstick skillet heat oil over medium-high heat. Add roast; cook 5 minutes or until light brown on both sides, turning once.
Meanwhile, coat a 3½- or 4-quart quart slow cooker with cooking spray. Layer onions, green peppers, jalapeno, and garlic in cooker. Pour orange juice and lime juice over vegetables. If necessary, cut roast to fit in cooker. Place roast on top of vegetables. Cover and cook on low heat setting for 9 to 10 hours or on high heat setting for 4½ to 5 hours.
Using a slotted spoon, transfer meat to a cutting board. Strain cooking liquid; reserving onions, green peppers, and jalapeno. Using two forks, pull meat apart into shreds; return to cooker. Skim fat from cooking liquid. Stir in reserved vegetables and ½ cup cooking liquid into cooker. If desired add additional cooking liquid to the cooker. Discard remaining cooking liquid.
To serve, spread rolls with mustard. Divide meat among the bottom halves of the rolls. If desired, top with avocado. Add roll tops to sandwiches.
Tip: Because hot chile peppers, such as (jalapeños, others), contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.