Cuban Pork Wraps

SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

Published on Midwest Living (http://www.midwestliving.com)

Cuban Pork Wraps

+ enlarge

Makes: 8 to 10 servings
Prep 25 mins
Marinate 6 hrs to 24 hrs
Cook 10 hrs to 12 hrs on low or 5 to 6 hours on high

Ingredients

1/2 cup lime juice
1/4 cup water
1/4 cup grapefruit juice
3 cloves garlic, minced
1 teaspoon dried oregano, crushed
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
2 bay leaves
1 3 - pound boneless pork shoulder roast
1 cup sliced onion
Vegetable-flavored flour tortillas or flour tortillas
Pico de Gallo or bottled salsa
Lettuce or purchased avocado dip (optional)

Directions

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 3-1/2- 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 and Pico de Gallo. If desired, pass lettuce and guacamole. Makes 8 to 10 servings.

Pico de Gallo

Ingredients

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
Dash sugar

Directions

In a medium bowl combine tomatoes, onion, cilantro, lime juice, salt, and sugar. Mix well. Cover; chill in the refrigerator for at least 2 hours or overnight. Makes about 1-1/4 cups.

Nutrition Facts

(Cuban Pork Wraps)

Servings Per Recipe 8, cal. (kcal) 398, calcium (mg) 91, Potassium (mg) 557, sodium (mg) 420, Fat, total (g) 19, sat. fat (g) 6, Riboflavin (mg) 1, chol. (mg) 90, Thiamin (mg) 1, iron (mg) 3, vit. C (mg) 9, Polyunsaturated fat (g) 2, Monosaturated fat (g) 8, Cobalamin (Vit. B12) (µg) 1, sugar (g) 2, Folate (µg) 20, fiber (g) 1, Pyridoxine (Vit. B6) (mg) 1, Niacin (mg) 7, pro. (g) 29, carb. (g) 27

Source URL (retrieved on May 21, 2013): http://www.midwestliving.com/recipe/pork/cuban-pork-wraps/

Links:
[1] http://my.midwestliving.com/common/register.jsp?regSource=4002&returnURL=http://www.midwestliving.com/print/13277/
[2] http://images.meredith.com/bhg/images/recipe/p_R154045.jpg
[3] http://my.midwestliving.com/common/register.jsp?regSource=4092&returnURL=http://www.midwestliving.com/print/13277/