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
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Cuban Pork Wraps

Ingredients

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Directions

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  • 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.

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  • In a 3-1/2- to 5-quart slow cooker place onion. Top with meat and marinade mixture.

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  • Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

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  • 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 (Cuban Pork Wraps)

398 calories; 19 g total fat; 6 g saturated fat; 2 g polyunsaturated fat; 8 g monounsaturated fat; 90 mg cholesterol; 420 mg sodium. 557 mg potassium; 27 g carbohydrates; 1 g fiber; 2 g sugar; 29 g protein; 0 IU vitamin a; 9 mg vitamin c; 1 mg thiamin; 1 mg riboflavin; 7 mg niacin equivalents; 1 mg vitamin b6; 20 mcg folate; 1 mcg vitamin b12; 91 mg calcium; 3 mg iron;

Pico de Gallo

Ingredients

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Directions

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  • 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.

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