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Category: Sandwiches
Prep Time: Cook Time: Total Time:
1/2 cup lime juice
1/4 cup water
1/4 cup grapefruit juice
3 cloves garlic, minced
1 tsp dried oregano, crushed
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp ground black pepper
2 bay leaves
1 (3 lb) boneless pork shoulder roast
1 cup sliced onions
Vegetable flavored flour tortillas or plain flour tortillas
Pico de Gallo or bottled salsa
Lettuce or purchased avocado dip (optional)
For marinade, in a small bowl combine lime juice, water, grapefruit juice, garlic, oregano, salt, cumin, pepper, and bay leaves. Trim fat from meat. If necessary, cut roast to fit into crock pot. With a large fork, pierce meat in several places. Place in a large plastic bag set in a deep bowl or a baking dish. Pour marinade over meat. Close bag. Chill in the refrigerator for 6 to 24 hours, turning occasionally.
In a 3-1/2 to 5 quart crock pot, place onions. Top with meat and marinade mixture. Cover; cook on LOW heat setting for 10 to 12 hours or on HIGH heat setting for 5 to 6 hours. Transfer meat to a cutting board; cool slightly. Skim fat from juices;
Keep warm. Remove bay leaves; discard. Use 2 forks to gently separate the meat into shreds. Transfer shredded meat to a serving platter. With a slotted spoon, remove onions from juices. Transfer onions to same serving platter. Serve meat and onions in tortillas with small bowls of the hot juices and Pico de Gallo. If desired, pass lettuce and guacamole. Serves 8-10
~~~Pico de Gallo~~~
2 peeled and finely chopped medium tomatoes
2 tbsp finely chopped red onion
2 tbsp snipped fresh cilantro
1 tsp lime juice
1/8 tsp salt
Dash of sugar
In a medium bowl combine all the ingredients. Cover; chill in the refrigerator for at least 2 hours or overnight.
Makes about 1-1/4 cups.
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CUBAN PORK WRAPS CROCK POT
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Category: Sandwiches
Prep Time: Cook Time: Total Time:
1/2 cup lime juice
1/4 cup water
1/4 cup grapefruit juice
3 cloves garlic, minced
1 tsp dried oregano, crushed
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp ground black pepper
2 bay leaves
1 (3 lb) boneless pork shoulder roast
1 cup sliced onions
Vegetable flavored flour tortillas or plain flour tortillas
Pico de Gallo or bottled salsa
Lettuce or purchased avocado dip (optional)
For marinade, in a small bowl combine lime juice, water, grapefruit juice, garlic, oregano, salt, cumin, pepper, and bay leaves. Trim fat from meat. If necessary, cut roast to fit into crock pot. With a large fork, pierce meat in several places. Place in a large plastic bag set in a deep bowl or a baking dish. Pour marinade over meat. Close bag. Chill in the refrigerator for 6 to 24 hours, turning occasionally.
In a 3-1/2 to 5 quart crock pot, place onions. Top with meat and marinade mixture. Cover; cook on LOW heat setting for 10 to 12 hours or on HIGH heat setting for 5 to 6 hours. Transfer meat to a cutting board; cool slightly. Skim fat from juices;
Keep warm. Remove bay leaves; discard. Use 2 forks to gently separate the meat into shreds. Transfer shredded meat to a serving platter. With a slotted spoon, remove onions from juices. Transfer onions to same serving platter. Serve meat and onions in tortillas with small bowls of the hot juices and Pico de Gallo. If desired, pass lettuce and guacamole. Serves 8-10
~~~Pico de Gallo~~~
2 peeled and finely chopped medium tomatoes
2 tbsp finely chopped red onion
2 tbsp snipped fresh cilantro
1 tsp lime juice
1/8 tsp salt
Dash of sugar
In a medium bowl combine all the ingredients. Cover; chill in the refrigerator for at least 2 hours or overnight.
Makes about 1-1/4 cups.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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