www.monthlymealplanner.com
Cuban Pork Wraps
by Alana Scalese
serves: 4
  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
  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
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.