Try this Cuban Pork recipe, or contribute your own.
Suggest a better description1. For marinade, in a small bowl combine lime juice, water, grapefruit juice, garlic, oregano, salt, cumin, pepper, and bay leaves. Trim fat from meat. If necessary, cut roast to fit into slow cooker. With a large fork, pierce meat in several places. Place in a large plastic bag set in a deep bowl or a baking dish. Pour marinade over meat. Close bag. Chill in the refrigerator for 6 to 24 hours, turning occasionally.
2. In a 3-1/2- to 5-quart slow cooker place onion. Top with meat and marinade mixture.
3. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
4. Transfer meat to a cutting board; cool slightly. Skim fat from juices; keep warm. Remove bay leaves; discard. Use 2 forks to gently separate the meat into shreds. Transfer shredded meat to a serving platter. With a slotted spoon, remove onions from juices. Transfer onions to same serving platter. Serve meat and onions in tortillas with small bowls of the hot juices and Pico de Gallo. If desired, pass lettuce and guacamole. Makes 8 to 10 servings.
Can also serve this with potatoes or rice instead of tortillas and salsa.
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Serving Size: 1 Serving (210g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 448 | ||
Calories from Fat: 311 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.5g | 46 % | |
Saturated Fat 11.9g | 60 % | |
Monounsaturated Fat 15.3g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 120.8mg | 37 % | |
Sodium 117.7mg | 4 % | |
Potassium 562.4mg | 15 % | |
Total Carbohydrate 4.5g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 3.8g | ||
Protein 28.9g | 41 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 448
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