Cuban Pork

This pork has a great flavor when served with the sauce it is cooked in.  If you don't want to use the wraps, serve it on a bed of lettuce OR in a lettuce leaf.  I like to put all the spices except the bay leaf in a pestle and crush.

  1/2 Cup lime juice                                                                      2 bay leaves

  1/4 Cup water                                                                           3 Lb Pork, Boneless

  1 Grapefruit, Juiced                                                                   8 Wheat Flour Tortillas

  2 Tbl garlic, minced                                                                   ----Toppings----

  2 Tsp Cumin                                                                             Lettuce

  1 Tsp Oregano                                                                          Cheese

  1/2 Tsp Salt                                                                               Sour Cream

  1/2 Tsp Pepper                                                                          Salsa

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 marinading dish and pour marinade over meat. Close bag. Chill in the refrigerator for 6 to 24 hours, turning occasionally.

In a 5-quart slow place and marinade mixture (remove bay leaves).  Cook on low-heat setting for 10 hours or on high-heat setting for 5 until pork is 150 degrees.

Transfer meat to a cutting board; cool slightly. Keep juice warm. Use 2 forks to gently separate the meat into shreds. Transfer shredded meat to a serving bowl and pour juice over it.  Serve meat in tortillas and top with lettuce, cheese, sour cream and salsa.