1/2 C lime juice
1/4 C water
1/4 C grapefruit juice
3 cloves minced garlic
1 t dried oregano
1/2 t salt
1/2 t cumin
1/4 t pepper
2 bay leaves
3 lb boneless pork shoulder roast
(I could only find a bone in roast, so I just worked around it.)
1 C sliced onion
whole wheat flour tortillas
tomato salsa (optional)
shredded lettuce (optional)
guacamole (optional)

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 your crock pot. With a large fork, pierce meat in several places. Place meat in a large plastic bag set in a deep bowl or a baking dish. Pour marinade over meat. Close bag. Marinate in the refrigerator for 6 to 24 hours, turning occasionally.

Place onion in crock pot. Top with meat and marinade mixture.

Cover and cook on low heat for 10-12 hours or on high heat for 5-6 hours. 

Transfer meat to a cutting board; cool slightly. Skim fat from juices; keep warm. Discard bay leaves. Use two forks to shred meat. Transfer shredded meat to serving platter or back into the crock pot. With a slotted spoon, remove onion from juices. Transfer onions to same serving platter.

 Serve meat and onions in tortillas with small bowls of the hot juices, salsa, lettuce and guacamole. 


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