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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Cuban

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To prepare marinade for pork roast mix together fruit juices, water, garlic, oregano, cumin, salt, pepper, and bay leaves in a small mixing bowl. | 2. If necessary, trim fat from pork roast. | 3. With a large meat fork, pierce meat several times. | 4. Place roast in a large Ziploc bag; add marinade. | 5. Marinade in refrigerator for 6 to 24 hours; turning several times. | 6. Place onion in bottom of slow cooker topped with meat and marinade. | 7. Cook on low for 10 to 12 hours or High 5 to 6 hours. | 8. Remove meat from slow cooker and cool slightly before carving. | 9. Skim fat from gravy. | 10. Shred meat; remove onions with a large slotted spoon and add meat. | 11. Remove bay leaves and discard. | 12. Serve meat in flour tortillas with small bowls of gravy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lime juice	1/4	cup		15.125	5.0941	0.2541	0.0424
grapefruit juice	1/4	cup		24.0825	5.681	0.3088	0.0618
water	1/4	cup		0.0	0.0	0.0	0.0
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
oregano	1	teaspoon	crushed dried	2.65	0.6892	0.09	0.0428
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
salt	1/2	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
bay leaf	2			-	-	-	-
pork shoulder	4	lbs	boneless	2302.9386	0.0	408.7263	61.6535
onion	1	cup	sliced	64.0	14.944	1.76	0.16
flour tortilla				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.