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

Source: Midwest Living


Recipe Summary

25 mins
6 hrs
10 hrs
16 hrs 25 mins


Ingredient Checklist


Instructions Checklist
  • 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.

For Easy Cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

398 calories; fat 19g; cholesterol 90mg; saturated fat 6g; carbohydrates 27g; mono fat 8g; poly fat 2g; insoluble fiber 1g; sugars 2g; protein 29g; vitamin a 0IU; vitamin c 8.9mg; thiamin 1.4mg; riboflavin 0.6mg; niacin equivalents 6.9mg; vitamin b6 0.5mg; folate 20.2mcg; vitamin b12 1.3mcg; sodium 420mg; potassium 557mg; calcium 90.9mg; iron 3.2mg.