Monthly Meal Planner, Menu Planner, Free Recipe Website, Dinner Ideas, Monthly Menu Planner, Monthly Meal Plan, monthly menu plan, Monthly Meal Planning, monthly menu planning, meal plan, family meal planner, family menu planner, easy meal planning, easy menu planning, month of meals, menu calendar, free meal calendar, free menu planner, free recipe planner, free recipe calendar, meal calendar, recipe planner, recipe calendar, monthly recipes, home dining, month of recipes, smart cooking, use leftovers, reuse meals, leftover planning, left overs, diverse meals, jes, jessica, mostek, jessica mostek, meal ideas, menu ideas, no credit card needed, no credit card necessary, ideas for supper, ideas for supper tonight


Adding pictures just got easier! Upload pictures directly using your smart phone. P.S. Adding pictures via your computer is a breeze too!

search Recipes search Meals

Cuban Pork Wraps
by Alana Scalese
No ratings
Rating Details
Rate this meal
Printable View

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
  1/2 cup   lime juice
  1/4 cup   grapefruit juice
  1/4 cup   water
  3   cloves garlic, minced
  1 tsp   dried oregano
  1/2 tsp   salt
  1/2 tsp   cumin
  1/4 tsp   black pepper
  2   bay leaves
  1   3 pound boneless pork shoulder roast
  1 cup   sliced onion
    chopped tomato, lettuce, and sliced red onion
  10   flour or corn tortillas
  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.
  • 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

Home:: Calendar:: Recipe Box:: Custom Meal Planner:: Submit/Manage Recipes:: Grocery List:: Blog:: Links:: About:: Support
© Monthly Meal Planner 2007-2009, custom graphics created by Kelly Simon