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Crockpot Cuban Pork




Source of Recipe


Better Homes & Gardens Slow Cooker Favourites






List of Ingredients



• 1/2 cup lime juice
  
• 1/4 cup grapefruit juice
  
• 1/4 cup water
  
• 3 cloves garlic, minced
  
• 1 tsp dried oregano, crushed
  
• 1/2 tsp salt
  
• 1/2 tsp ground cumin
  
• 2 bay leaves
  
• 3 pound boneless pork shoulder roast
  
• 1 cup sliced onion
  
• chopped tomato, lettuce, red onion (optional garnishes)
  
• 8-10 large flour tortillas, warmed
  
• guacamole dip (optional garnish)
  






Instructions



1. For marinade, in a small bowl, combine lime juice, grapefruit juice, water, garlic, oregano, salt, cumin, bay leaves and 1/4 tsp ground black pepper.
   
2. Trim fat from meat. If necessary, cut roast to fit into 3 1/2-5 quart slow cooker.
   
3. With large fork, pierce meat in several places. Place into large plastic bag. Pour marinade over meat. Close bag and refrigerate overnight for 6-24 hours turning occasionally.
   
4. place sliced onion in slow cooker.
   
5. Top with meat and marinade
   
6. Cover, cook on low-heat setting for 10-12 hours or on high for 5-6 hours.
   
7. transfer meat to cutting board and cool slightly.
   
8. Skim fat from juices, keep juices warm.
   
9. remove bay leaves.
   
10. with a slotted spoon, remove onions and place on serving tray.
    
11. Using 2 forks, shred meat and place on serving platter
    
12. Serve meat, onion and if desired tomato, lettuce, red onion, guacamole in tortillas with small bowls of the hot juices.
    






Final Comments


Yummy, moist pork with great flavour. Haven't had great luck trying to thicken the juices yet.