May 17, 2008
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
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.
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.
Recipe found online at www.cdkitchen.com
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