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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 12 |
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This is an easy and flavorful dish that my family really enjoys. When I fix it for company, I usually prepare the meat the day before so I can concentrate on side dishes and relaxing with my friends. Ingredients:
1 boneless pork shoulder butt roast (3 to 4 pounds) |
2/3 cup lime juice |
1/4 cup water |
1/4 cup grapefruit juice |
2 bay leaves |
12 garlic cloves, minced |
1 teaspoon salt |
1 teaspoon dried oregano |
1 teaspoon chili powder |
2 tablespoons olive oil |
1 large onion, thinly sliced |
12 to 14 sandwich rolls, split |
Directions:
1. Cut the roast in half; pierce several times with a fork.
2. In a large bowl, combine the next eight ingredients. Pour half of marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate overnight, turning occasionally. Cover and refrigerate remaining marinade.
3. Drain and discard marinade. In a Dutch oven over medium heat, brown roast in oil on all sides. Place the onion, roast and reserved marinade in a 5-qt. slow cooker.
4. Cover and cook on high for 2 hours. Reduce heat to low; cook 6-8 hours longer or until the meat is tender. Remove roast; shred or thinly slice. Discard the bay leaf. Skim fat from cooking juices and serve pork on rolls with juices as a dipping sauce. Yield: 12-14 servings.
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