When I saw that Cowboy had selected this for one of our recipes this week, I got pretty excited. I really love this one, and we haven't had it for a while. It's too hot in the summer to use the Crock Pot much, but now that it's fall, we can use it more without heating up the house all day.
Do please note that the meat is supposed to sit in its marinade overnight in the fridge. Plan accordingly.
Cuban Pork
1 cup lime juice
1/2 cup water
1/2 cup grapefruit juice
6 cloves garlic -- minced
2 tsp. oregano
1 tsp. salt
1 tsp. cumin
1 tsp. pepper
4 bay leaves
1 boneless pork roast
2 large onions -- sliced
tortillas
salsa
sour cream
guacamole
In a medium bowl, combine juices, water, and spices. With a BBQ fork, pierce meat in several places and set in a large sealable container. Pour marinade over meat and refrigerate overnight. Place onions in bottom of Crock Pot. Top with meat and marinade. Cook on low for 10 to 12 hours. Remove meat to a platter and pull apart, discarding bay leaves. Serve on tortillas with onions from Crock Pot.
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