Cuban Pulled Pork
May 17, 2008
Ingredients:
½ – Cup Lime Juice
¼ – Cup Water
¼ – Cup Grapefruit Juice
3 – Cloves Minced Garlic
1 – Tsp. Dried Oregano
½ – Tsp. Salt
½ – Tsp. Ground Cumin
½ – Tsp. Pepper
2 – Bay Leaves
3 – Lbs. Boneless Pork Shoulder Meat
1 – Cup Sliced Onion
Directions:
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.
In a 3.5 to 5-quart slow cooker place onion. Top with meat and marinade mixture. Cover, cook on low heat setting for 10 to 12 hours or on high heat setting for 5 to 6 hours.
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.
Notes:
Can use Lemon Juice instead of Lime Juice. If no Grapefruit Juice is available, Orange Juice can be substituted, or additional Lemon/Lime Juice may be used.
Source:
Recipe found online at www.cdkitchen.com
Post Tags:
Cuban Pork, Entree, Pulled Pork,