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 cumin 1/4 teaspoon ground black pepper 2 bay leaves 3 pounds boneless pork shoulder roast 1 cup sliced onion vegetable-flavored or plain flour tortillas pico de gallo lettuce 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 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.
400 calories, 26 grams fat, 4 grams carbohydrates, 35 grams proteinper serving. This recipe is low in carbs.
We recently ate at a Cuban restaurant and I loved the citrus flavors they used with the pork. Saw this recipe and decided to try it and am very glad I did. It was easy to make in the slow cooker and the meat flavor and texture was outstanding. We absolutely loved it. I'm going to try doubling the recipe and using my larger slow cooker. Hopefully I'll get the same good results. If not, I'll be making this more frequently in the smaller size.
Feb 24, 2012
debandcow Member since: December 23, 2009
What a wonderful and easy recipe for pork shoulder. The meat was tender and tasty. I served it with black beans and rice and used the leftovers for burritos. My hubby said it was a "make again" recipe.
Jan 26, 2009
A spectacular recipe! I cooked a 2.5 lb bone-in pork butt roast in a 2 qt slow cooker (it fit just fine) on high for 6 hrs, turning meat over once. Doubled the (serving-adjusted)amounts of garlic and onion and was happy I did. Omitted the black pepper so that folks could heat up their individual servings with Tabasco sauce to their own liking. The Pico de Gallo recipe was very easy to prepare and certainly worth the effort. Served 4 adults comfortably and not a shred of anything was left over! This recipe is absolutely a 'keeper' as is, and I plan to try it again soon with a beef chuck roast, and also with chicken thighs and legs.
Aug 2, 2008
Fantastic and so easy! Kids love it with black beans and rice.
Oct 19, 2007
Terrific and Easy! I only had time to marinate for 3 hours and it was still great.