search
recipes site
most popular
Sponsors: Top Brands
share

Cuban Pork

Rated :  Not yet rated
Makes: 8 to 10 servings
Prep: 25 minutes
Chill: 6 hours
Cook: 10 to 12 hours (low), 5 to 6 hours (high)
 
add to shopping list
Cuban Pork

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.

Nutrition Facts

  • Servings Per Recipe 8 to 10 servings
  • Calories 398,
  • Total Fat (g) 19,
  • Saturated Fat (g) 6,
  • Monounsaturated Fat (g) 8,
  • Polyunsaturated Fat (g) 2,
  • Cholesterol (mg) 90,
  • Sodium (mg) 420,
  • Carbohydrate (g) 27,
  • Total Sugar (g) 2,
  • Fiber (g) 1,
  • Protein (g) 29,
  • Vitamin C (DV%) 15,
  • Calcium (DV%) 9,
  • Iron (DV%) 18,
  • Percent Daily Values are based on a 2,000 calorie diet

sponsor recipes

Comments ( 0 )
2276423142

Add your review

You must be logged in to leave a comment. Register | Log In
 
 

my recipe box

This free, easy-to-use tool lets you save all your recipes in one place, share them with friends, and more.

try it now
  • Videos
  • Top Tools
  • Calendar
  • Win Daily
Dip into these fresh ideas for strawberries. The classic flavor combinations go beyond traditional chocolate.

Start with delicious asparagus, then build a buffet of easy add-ons to please everyone's palate.

Turn a plain-Jane store-bought curtain into something special using beads. No need to sew, just pat them into place ...

Tequila-Honey-Lime Marinated Drumsticks

Latest Recipes!

Get the latest recipes from Better Homes and Gardens magazine.

View this tool

All Top Tools

Todays Daily Prize
ADVERTISEMENT


swap holiday recipes with your friends
Powered by MixingBowl.com
Yummiest Pumpkin Recipes
168 Members
Snazzy Thanksgiving Sides
58 Members
Christmas Cookie Swap Greatness
247 Members
Cozy Fall Desserts
144 Members
Thanksgiving Potluck Recipes
45 Members
See More Recipe Groups


 

 
 
By using this site, you agree to our Terms of Service.