I’m so sorry for my absence lately. I just realized it’s been almost a full week since I blogged and last week I only blogged once. I have no excuse. I don’t know where the time is going. And to make matters worse a girl at work just convinced me to download Words with Friends. I doubt an addictive Internet game is what I need in my life right now…
What I do need is more recipes like this. Recipes that are easy, cook while I’m at work (or playing Words with Friends) and yield succulent leftovers. This recipe really has it all. Don’t be scared by the price of a pork roast. Grab it when it’s on sale and remember you’ll get more than one meal out of it.
That way you’ll have more time in your life… to play Words with Friends… with me.
Cuban Pork
1 3lb pork shoulder roast
3 garlic cloves
½ cup lime juice
½ cup grapefruit juice
1 tsp dried oregano
½ tsp salt
½ tsp ground cumin
¼ tsp pepper
2 bay leaves
1 medium onion
Corn tortillas
Toppings such as shredded cheese, Pico de Gallo and chopped cilantro
Place pork in a zip top bag. Mince garlic and add to bag along with the juices and seasonings. Marinate overnight. Slice the onion and store in a Tupperware container overnight.
In the morning, place the onions in the bottom of a slow cooker. Top with the pork and the marinade. Cover and cook on low for 10 to 12 hours (or high for 5 to 6 hours if you’re not working a full day. If that’s the case, please tell me where you work so I can apply).
Transfer the meat to a serving platter. Allow it to cool slightly and then shred the meat. Remove the onions from the slow cooker with a slotted spoon and serve alongside the meat. Warm the tortillas according to the package directions. Serve with the toppings of your choice.
Notes: You can use any big hunk of pork, boneless or not, for this recipe. (Can you tell Hubster is the meat guy in the family?) If said big hunks are on sale, we’ll buy a 6 to 9 pounder and double or triple the marinade. This leftover pork is incredibly versatile. It can be reused for a variety of Mexican fare or even topped with your favorite barbecue sauce for sandwiches.
The combinations for these tacos are pretty limitless. I like mine with equal parts pork and onions then topped with a bit of cheese and cilantro. Keep the toppings sparse and you’ll get the enjoy the acidic bite in the onions.
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