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160 MINS
Prep Time: 10 Minutes
Cook Time: 150 Minutes
Serving Size: 4
  • ​1 Hatfield® Texas Smokehouse Pork Roast
  • 1 jicama, peeled and julienned
  • ½ small red onion, halved and julienned
  • 1 (14 oz) bag shredded cabbage
  • ½ (14 oz) bag shredded broccoli slaw mix
  • ¼ (10 oz) bag of shredded carrots
  • ¼ cup cilantro, coarsely chopped
  • 2-3 Tbsp fresh lime juice
  • Salt and pepper to taste
  • 4 fresh rolls
*This is a gluten-free recipe
  • Place roast in slow cooker and set temperature to low. Add ½ cup of water to bottom of slow cooker for additional juiciness.
  • Cook for 6-7 hours or to an internal temperature of 160°F (or 200ºF for shredding).
  • Take roast out of slow cooker and let rest 5 minutes before slicing or shredding.
  • In a medium bowl, combine jicama, red onion, shredded cabbage, broccoli slaw mix, carrots, cilantro, lime, salt, and pepper. Toss gently.
  • Pile pork and jicama slaw on rolls and serve.