This is a marinated meat popular with Cuban-Americans that has been adaped for crock pot cooking.

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Name: Cuban Pork
Prep time: 30 min
Total time: 4 h
Yield: 8
Cuisine: Cuban
Ingredients: 1/2 cup lime juice; 1/4 cup grapefruit juice; 1/4 cup water; 3 teaspoons garlic minced; 1 teaspoon dried oregano crushed; 1/2 teaspoon ground cumin; 1/2 teaspoon salt; 2 bay leaves; 1 3-4 pound boneless pork shoulder roast; 2 tablespoons cooking oil; 1/2 large onion sliced; salt To Taste; pepper To Taste

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INGREDIENTS

1/2 cup lime juice
1/4 cup grapefruit juice
1/4 cup water
3 teaspoons garlic ; minced
1 teaspoon dried oregano ; crushed
1/2 teaspoon ground cumin
1/2 teaspoon salt
2 bay leaves
1 3-4 pound boneless pork shoulder roast
2 tablespoons cooking oil
1/2 large onion ; sliced
salt ; To Taste
pepper ; To Taste

Servings

INSTRUCTIONS

For the marinade, combine fruit juices, water, garlic, oregano, cumin, salt, and the bay leaves in a large shallow baking dish. Pierce boneless pork roast in several places with a large fork. lace in dish and turn to coat. Chill, covered in the refrigerator for 6 to 24 hours, turning occasionally.

Remove meat from te marinade; reserve marinade. Brown meat on all sides in hot cooking oil in a large skillet. Place onions in a 3 1/2,-, 4-, 5- or 6-quart crockery cooker. Place meat on top of the onions. Sprinkle with salt and pepper. Add reserved marinade. Cover, cook on the low heat setting for 10-12 hours or the high heat setting for 4 1/2 to 5 hours.

To serve, shred and serve on buns, if desired. Or, slice and serve with cooking juices.

NOTES

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Cuban Pork

1/2 cup lime juice 
1/4 cup grapefruit juice 
1/4 cup water 
3 teaspoons garlic minced
1 teaspoon dried oregano crushed
1/2 teaspoon ground cumin 
1/2 teaspoon salt 
2  bay leaves 
1 3-4 pound boneless pork shoulder roast 
2 tablespoons cooking oil 
1/2 large onion sliced
  salt To Taste
  pepper To Taste

For the marinade, combine fruit juices, water, garlic, oregano, cumin, salt, and the bay leaves in a large shallow baking dish.  Pierce boneless pork roast in several places with a large fork.  lace in dish and turn to coat.  Chill, covered in the refrigerator for 6 to 24 hours, turning occasionally.

Remove meat from te marinade; reserve marinade.  Brown meat on all sides in hot cooking oil in a large skillet.  Place onions in a 3 1/2,-, 4-, 5- or 6-quart crockery cooker.  Place meat on top of the onions.  Sprinkle with salt and pepper.  Add reserved marinade.  Cover, cook on the low heat setting for 10-12 hours or the high heat setting for 4 1/2 to 5 hours.

To serve, shred and serve on buns, if desired.  Or, slice and serve with cooking juices.

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Nutrition

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Serving Size: 1 Serving (268g)
Recipe Makes: 8 Servings

Calories: 616
Calories from Fat: 441 (72%)

Amt Per Serving		% DV

	Total Fat 49g	65 %
	Saturated Fat 16.1g	81 %
	Monounsaturated Fat 22.4g
	Polyunsanturated Fat 5.8g
Cholesterol 161mg		50 %
Sodium 194.7mg		7 %
Potassium 720.1mg		19 %
Total Carbohydrate 3.7g		1 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 3.3g
Protein 38.2g		55 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 616

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