Cuban Pork Wraps
by Alana Scalese
serves: 4
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Comments:
| luvmybaby102103:
| These were very good! First time trying this ever. Everybody in my family, including my picky eater, loved these; she asked for seconds!! |
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Cuban pork wraps
Better Homes & Gardens slow cooker cookbook. Small book- page 23 |
| Ingredients: |
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1/2 cup |
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lime juice |
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1/4 cup |
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grapefruit juice |
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1/4 cup |
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water |
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3 |
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cloves garlic, minced |
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1 tsp |
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dried oregano |
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1/2 tsp |
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salt |
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1/2 tsp |
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cumin |
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1/4 tsp |
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black pepper |
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2 |
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bay leaves |
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1 |
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3 pound boneless pork shoulder roast |
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1 cup |
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sliced onion |
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chopped tomato, lettuce, and sliced red onion |
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10 |
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flour or corn tortillas |
| Directions: |
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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.
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