Tuesday, January 3, 2012

Cuban Pork Crock Pot

Makes 8 to 10 servings
Cook: 10 to 12 hours (low), 5 to 6 hours (high)

1/2 cup lime juice
1/4 cup water
1/4 cup orange juice
3 cloves garlic, minced
1 teaspoon dried oregano, crushed
1/2 teaspoon salt
2 bay leaves
1 3-pound boneless pork shoulder roast
1 cup sliced onion

Vegetable-flavored flour tortillas or flour tortillas


1. For marinade, in a small bowl combine lime juice, water, orange juice, garlic, oregano, salt, 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. Place onion in a 3-1/2- to 5-quart slow cooker. 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.


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