Publix Aprons

Peruvian Pork and Smashed Potatoes

Peruvian Pork and Smashed Potatoes
Total Time:
4 hours
Active Time:
30 minutes


1 large sweet onion, coarsely chopped
2 medium oranges, for juice
3 tablespoons complete seasoning
1 tablespoon ground turmeric
1 tablespoon ground cumin
1 tablespoon flour
1 boneless Boston butt pork roast (about 3 1/2 lb)
2 tablespoons olive oil
1/4 cup white vinegar
2 cups unsalted chicken stock
1 lb fingerling potatoes
1/4 cup Italian parsley, coarsely chopped
1/2 cup ranch yogurt dressing


  • Chop onion. Squeeze oranges for juice (3/4 cup).


  1. Combine seasoning, spices, and flour; stir to blend. Rub half the spice mixture onto pork. Preheat large, nonstick sauté pan on medium 2–3 minutes. Pour oil in pan; add pork and brown 2–3 minutes on all sides, then place in slow cooker.
  2. Add onions to same pan; cook 3–4 minutes or until slightly tender. Stir in remaining half of the spice mixture and cook 1 more minute. Stir in orange juice, vinegar, and stock and bring to boil. Remove pan from heat and pour onion mixture over pork in slow cooker.
  3. Cover slow cooker and cook on HIGH for 3–3 1/2 hours (or LOW for 4–6 hours) and until pork is 160°F for sliceable or 180°F for shredable.
  4. Cut potatoes into bite-size pieces; place in microwave-safe dish. Cover and microwave on HIGH for 6–8 minutes or until very tender; smash roughly. Skim off fat from slow cooker broth and discard. Remove 1 cup of liquid from slow cooker and stir into potatoes until blended.
  5. Shred (or slice) pork into large pieces. Chop parsley; combine with dressing. Serve pork over potatoes drizzled, with extra broth and dressing.

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Nutritional Information

CALORIES (per 1/6 recipe) 610kcal; FAT 34.00g; SAT FAT 11.00g; TRANS FAT 0.00g; CHOL 160mg; SODIUM 770mg; CARB 27g; FIBER 1.00g; SUGARS 6g; PROTEIN 50g; CALC 8%; VIT A 0%; VIT C 0%; IRON 30%

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