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Cuban Pork

Makes: 8 to 10 servings
Prep 25 mins Chill 6 hrs to 24 hrs Cook 10 hrs to 12 hrs  (low) or 5 to 6 hours (high)
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

Yield: 1-1/4 cups
Ingredients
  • 2  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
  •  dash  sugar
Directions

1. 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 (Cuban Pork)
  • Servings Per Recipe 8,
  • cal. (kcal) 398,
  • Fat, total (g) 19,
  • chol. (mg) 90,
  • sat. fat (g) 6,
  • carb. (g) 27,
  • Monosaturated fat (g) 8,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 1,
  • sugar (g) 2,
  • pro. (g) 29,
  • vit. C (mg) 9,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 1,
  • Niacin (mg) 7,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 20,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 420,
  • Potassium (mg) 557,
  • calcium (mg) 91,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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