Crockpot Cuban Pork Roast
1/4 cup lime juice
1/4 cup grapefruit juice
1/4 cup water
3 cloves minced garlic
1 tsp crushed dried oregano
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
2 bay leaves
4 lbs boneless pork shoulder
1 cup sliced onions
flour or corn tortillas
10 servings
To prepare marinade for
pork roast mix together
fruit juices, water,
garlic, oregano, cumin,
salt, pepper, and bay
leaves in a small mixing bowl.
If necessary, trim fat from
pork roast.
With a large meat fork, pierce
meat several times.
Place roast in a large ziplock
bag; add marinate.
Marinate in refrigerator for
6 to 24 hours; turning several
times.
Place onion in bottom of slow
cooker topped with meat and
marinade.
Cook on low for 10 to 12 hours
or High 5 to 6 hours.
Remove meat from slow cooker and
cool slightly before carving.
Skim fat from gravy.
Shred meat; removeonions with
a large slotted spoon and add
meat.
Remove bay leaves and discard.
Serve meat in tortillas with small
bowls of gravy.
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