Cuban Pork Wraps
- 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
Shredded tender pork and onions made in the slow cooker stuff these tortilla wraps. Top with fresh pico de gallo and avocado dip.
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.
Tip
- 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.
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, Polyunsaturated fat (g) 2, Monounsaturated fat (g) 8, sat. fat (g) 6, chol. (mg) 90, cal. (kcal) 398, sugar (g) 2, fiber (g) 1, Fat, total (g) 19, vit. A (IU) 0, calcium (mg) 91, Potassium (mg) 557, sodium (mg) 420, Riboflavin (mg) 1, Thiamin (mg) 1, vit. C (mg) 9, carb. (g) 27, iron (mg) 3, pro. (g) 29, Cobalamin (Vit. B12) (µg) 1, Folate (µg) 20, Pyridoxine (Vit. B6) (mg) 1, Niacin (mg) 7