Cuban Pork

Shredded tender pork and onions made in the slow cooker stuff these tortilla wraps. Top with fresh pico de gallo and avocado dip.



by 5  people


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Ingredients
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    1/2  cup 
    lime juice
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    1/4  cup 
    water
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    1/4  cup 
    grapefruit juice
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    3   cloves 
    garlic, minced
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    1   teaspoon 
    dried oregano, crushed
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    1/2  teaspoon 
    salt
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    1/2  teaspoon 
    ground cumin
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    1/4  teaspoon 
    ground black pepper
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    2   
    bay leaves
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    1  3  pound 
    boneless pork shoulder roast
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    1   cup 
    sliced onion
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    Vegetable-flavored flour tortillas or flour tortillas
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    Pico de Gallo or bottled salsa
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    Lettuce or purchased avocado dip (optional)
Pico De Gallo
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    2   
    2 peeled and finely chopped medium tomatoes
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    2   tablespoons 
    finely chopped red onion
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    2   tablespoons 
    snipped fresh cilantro
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    1   teaspoon 
    lime juice
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    1/8  teaspoon 
    salt
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     dash 
    sugar


Directions
1.
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.
Pico De Gallo
1.
In a medium bowl combine 2 peeled and finely chopped medium tomatoes, 2 tablespoons finely chopped red onion, 2 tablespoons snipped fresh cilantro, 1 teaspoon lime juice, 1/8 teaspoon salt, and dash sugar. Mix well. Cover; chill in the refrigerator for at least 2 hours or overnight. Makes about 1-1/4 cups.

Nutrition information
Per Serving: cal. (kcal) 398, Fat, total (g) 19, chol. (mg) 90, sat. fat (g) 6, carb. (g) 27, Monosaturated fat (g) 8, Polyunsaturated fat (g) 2, fiber (g) 1, sugar (g) 2, pro. (g) 29, vit. C (mg) 9, Thiamin (mg) 1, Riboflavin (mg) 1, Niacin (mg) 7, Pyridoxine (Vit. B6) (mg) 1, Folate (g) 20, Cobalamin (Vit. B12) (g) 1, sodium (mg) 420, Potassium (mg) 557, calcium (mg) 91, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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