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Cuban Pork Wraps by Alana Scalese serves: 4	(1 rating) Rating Details Rate this recipe Printable View Print Index Cards

Cuban pork wraps

Better Homes & Gardens slow cooker cookbook. Small book- page 23

Ingredients:

1/2 cup

lime juice

1/4 cup

grapefruit juice

1/4 cup

water

cloves garlic, minced

1 tsp

dried oregano

1/2 tsp

salt

1/2 tsp

cumin

1/4 tsp

black pepper

bay leaves

3 pound boneless pork shoulder roast

1 cup

sliced onion

chopped tomato, lettuce, and sliced red onion

flour or corn tortillas

Directions:

For marinade, in a small bowl, combine lime juice, grapefruit juice, he water, garlic, oregano, salt, cumin, pepper, and bay leaves. Trim fat from meat. If necesar, cut roast to fit into a 3 1/2 to 5 qt slow cooker. With a large fork, pierce meat in several places. Place in a large plastic bag set in a deep bowl. Pour marinade over meat. Close bag. Chill for 6 to 24 hours, turning occasionally.

Place sliced onion in the slow cooker. Top with the meat and marinade.

Cover; cook on low settin gfor 10-12 hours or on high for 5-6 hours. Transfer meat to a cuttin board; cool slightly. Skim fat from jices; keep warm. Remove bay leaves; discard. Use two forks to shred the meat. Transfer to a platter.

With a slotted spoon remove onion slices from jices; trnsfer to platter. Serve meat, onion, and if desired, tomato, lettuce, and red onion in tortillas. Placehot juices in small bowls to use for dipping. If desired serve with avocado dip.

Categories:

Crock Pot Cooking
Dairy Free
Ethnic Foods
Fall/Winter
Low Carb
Main Dishes
Meats
Peanut/Nut Free
Smart Budget Foods
Spring/Summer
Wheat Gluten Free