Crock Pot Cuban Pork Roast |
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Prep Time: 20 Minutes Cook Time: 600 Minutes |
Ready In: 620 Minutes Servings: 10 |
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If you are looking for a different taste from your normal beef tortillas, this recipe will work. Ingredients:
1/4 cup lime juice |
1/4 cup grapefruit juice |
1/4 cup water |
3 minced garlic cloves |
1 teaspoon crushed dried oregano |
1/2 teaspoon ground cumin |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 bay leaves |
4 lbs boneless pork shoulder |
1 cup sliced onion |
flour tortilla |
Directions:
1. To prepare marinade for pork roast mix together fruit juices, water, garlic, oregano, cumin, salt, pepper, and bay leaves in a small mixing bowl.
2. If necessary, trim fat from pork roast.
3. With a large meat fork, pierce meat several times.
4. Place roast in a large Ziploc bag; add marinade.
5. Marinade in refrigerator for 6 to 24 hours; turning several times.
6. Place onion in bottom of slow cooker topped with meat and marinade.
7. Cook on low for 10 to 12 hours or High 5 to 6 hours.
8. Remove meat from slow cooker and cool slightly before carving.
9. Skim fat from gravy.
10. Shred meat; remove onions with a large slotted spoon and add meat.
11. Remove bay leaves and discard.
12. Serve meat in flour tortillas with small bowls of gravy.
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