↞ recipe box start page
Category: Crockpot Sandwiches
Prep Time: Cook Time: Total Time:
ingredients
1/2 cup lime juice
1/4 cup water
1/4 cup grapefruit juice
3 cloves garlic, minced
1 teaspoon dried oregano, crushed
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
2 bay leaves
1 3-pound boneless pork shoulder roast
1 cup sliced onion
Vegetable-flavored flour tortillas or flour tortillas
Pico de Gallo or bottled salsa
Lettuce or purchased avocado dip (optional)
directions
1. 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 slow cooker. 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.
2. In a 3-1/2- to 5-quart slow cooker place onion. Top with meat and marinade mixture.
3. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
4. 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.
Makes 8 to 10 servings.
Pico de Gallo: In a medium bowl combine 2 peeled and finely chopped medium tomatoes, 2 tablespoons finely chopped red onion, 2 tablespoons snipped fresh cilantro, 1 teaspoon lime juice, 1/8 teaspoon salt, and dash sugar. Mix well. Cover; chill in the refrigerator for at least 2 hours or overnight. Makes about 1-1/4 cups.
view more member recipes
Cuban Pork
view my recipes
print
save
Category: Crockpot Sandwiches
Prep Time: Cook Time: Total Time:
ingredients
1/2 cup lime juice
1/4 cup water
1/4 cup grapefruit juice
3 cloves garlic, minced
1 teaspoon dried oregano, crushed
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
2 bay leaves
1 3-pound boneless pork shoulder roast
1 cup sliced onion
Vegetable-flavored flour tortillas or flour tortillas
Pico de Gallo or bottled salsa
Lettuce or purchased avocado dip (optional)
directions
1. 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 slow cooker. 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.
2. In a 3-1/2- to 5-quart slow cooker place onion. Top with meat and marinade mixture.
3. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
4. 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.
Makes 8 to 10 servings.
Pico de Gallo: In a medium bowl combine 2 peeled and finely chopped medium tomatoes, 2 tablespoons finely chopped red onion, 2 tablespoons snipped fresh cilantro, 1 teaspoon lime juice, 1/8 teaspoon salt, and dash sugar. Mix well. 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.
recipe comments
related member recipes
Cuban-style Roast Pork
by sgre52160
1/2 cup orange juice 1/4 cup lime juice 2 tbsp garlic 2 tbsp dried oregano 2 tsp salt 1 tsp pepper pinch cayenne 2 lb boneless pork loin roast Combine first 7 ingredients for marinad
by sgre52160
1/2 cup orange juice 1/4 cup lime juice 2 tbsp garlic 2 tbsp dried oregano 2 tsp salt 1 tsp pepper pinch cayenne 2 lb boneless pork loin roast Combine first 7 ingredients for marinad
Cuban Style Roast Pork
by sgre52160
1/2 cup orange juice 1/4 cup lime juice 2 tablespoons Florida garlic 2 tablespoons dried oregano 2 teaspoons salt 1 teaspoon pepper 2 pounds pork loin roast, boneless Combine first six ing
by sgre52160
1/2 cup orange juice 1/4 cup lime juice 2 tablespoons Florida garlic 2 tablespoons dried oregano 2 teaspoons salt 1 teaspoon pepper 2 pounds pork loin roast, boneless Combine first six ing
Cuban Pork Wraps Crock Pot
by sgre52160
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 (
by sgre52160
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 (
Cuban Garlic Mojo Roast Pork
by HappyCook80
Cuban Garlic Mojo Roast Pork 2 pounds trimmed, whole boneless pork loin 1/2 cup Garlic Mojo, recipe follows Place the pork loin in a shallow, nonreactive, ovenproof roasting pan. Add the Garlic
by HappyCook80
Cuban Garlic Mojo Roast Pork 2 pounds trimmed, whole boneless pork loin 1/2 cup Garlic Mojo, recipe follows Place the pork loin in a shallow, nonreactive, ovenproof roasting pan. Add the Garlic
Cuban Chicken
by suemunzlinger
Marinade chicken, flank or skirt steak, pork tenderloin 6 cloves garlic, coarsely chopped 1/2 cup minced yellow onion 1 cup freshly squeezed orange juice 1/2 cup freshly squeezed l
by suemunzlinger
Marinade chicken, flank or skirt steak, pork tenderloin 6 cloves garlic, coarsely chopped 1/2 cup minced yellow onion 1 cup freshly squeezed orange juice 1/2 cup freshly squeezed l
view more member recipes