Last night we had shredded pork loin, with this Garlic, Cilantro, Lime Rice by Ree Drummond. I used brown rice, and overcooked it (whoops!) so it does not look as pretty as it should, but it was very good. It is very similar to how I usually make my own cilantro-lime rice, but I add hatch chiles and cumin. I also started eating before I thought to take a picture with all the accoutrements, but we like to have this like a burrito bowl, with grilled zucchini, peppers, onions, salsa, a little queso fresco and avocado slices.
For the pork loin, I don’t really have a recipe, but I used the remaining half of a large pork loin, and marinated it overnight with fresh cilantro, several cloves of garlic that I smashed and rough chopped, a healthy amount of black pepper, zest from 2 limes, and about a half tbsp cumin. I even with just using the zest, the lime flavor really permeates the meat. I roast it in a covered dish, at 230 degrees for about 3 hours, let it rest for 15 minutes, covered. It shreds pretty nicely (most of the time) with 2 forks. You can also use this same technique with a pork shoulder (also called pork butt, or picnic roast) but this can take 8-12 hours depending on the size of your shoulder, and has a higher fat content.