When you have a large number of hungry people to feed but you don’t want to spend hours in the kitchen, try this great recipe that I found on GroupRecipes.com, which really fits the bill. “Slow Cooker Cuban Pork” is a flavorful way to make pork, either as a main meal or in sandwiches, which is what I did. The author of the recipe wrapped the shredded meat in tortilla shells and added several condiments. This sounded really good, but I opted for an idea offered by someone else who posted a comment about this recipe suggesting that the pork was ideal for a Cuban sandwich, so I followed that advice and made my own version, which I’ll tell you about later, but first, the recipe.

Here’s what you need:

  • ½ cup lime juice
  • ¼ cup water
  • ¼ cup grapefruit juice
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano, crushed
  • ½ teaspoon salt
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground black pepper
  • 2 bay leaves
  • One 3-pound boneless pork shoulder roast
  • 1 cup sliced onion
  • Vegetable-flavored flour tortillas or flour tortillas (if you are following the recipe exactly and making the wraps).
  • Pico de Gallo or bottled salsa (optional)
  • Lettuce and/or avocado dip (optional)

Here’s what to do:

  • In a small bowl combine the lime juice, water, grapefruit juice, garlic, oregano, salt, cumin, pepper, and bay leaves.
  • Trim the fat from the meat. If necessary, cut the roast so that it will fit easily in the slow cooker. Pierce the meat in several places; then place it in a large plastic resealable bag or a large glass bowl.
  • Pour the marinade over the meat. Chill in the refrigerator for 6 to 24 hours, turning occasionally.
  • Place the sliced onion in a 3 ½- to 5-quart slow cooker. Top with the meat and the marinade mixture.
  • Cover the crock pot and cook on the low-heat setting for 10 to 12 hours or on the high-heat setting for 5 to 6 hours.
  • Transfer the meat to a cutting board and cool slightly.
  • Skim the fat from the juices in the slow cooker and remove the bay leaves.
  • Use 2 forks to gently separate the meat into shreds; then transfer the shredded meat to a serving platter.
  • With a slotted spoon, remove the onions from the juices; then transfer the onions to same serving platter.
  • Wrap the meat and onions in the tortillas and serve with small bowls of the hot juices and Pico de Gallo. If desired, add lettuce and guacamole.

As I mentioned before, rather than the tortilla wraps, I made my version of a Cuban sandwich. I used sliced Cuban bread/rolls (pan Cubano) and added spicy mustard, sliced pickles, and Swiss cheese. Terrific! I hope you’ll try this tasty recipe offered by Dariana on GroupRecipes.com.

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