 |
Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 14 |
|
I haven't tried this yet - but want to get it submitted before I misplace the recipe. I hope to give them a try soon. Ingredients:
1 (3 -4 lb) boneless pork shoulder |
1/3 cup lime juice |
2 tablespoons grapefruit juice |
2 tablespoons water |
1 bay leaf |
6 garlic cloves, minced |
1/2 teaspoon salt |
1/2 teaspoon dried oregano |
1/2 teaspoon chili powder |
2 tablespoons olive oil |
1 large onion, thinly sliced |
12 -14 sandwich buns, split |
Directions:
1. Cut roast in half; pierce several times with a fork.
2. Place in a large resealable plastic bag or shallow glass container.
3. Combine the next eight ingredients, pour over roast.
4. Cover, refrigerate overnight, turning occasionally.
5. Drain, reserving marinade.
6. In a skillet over medium heat, brown the roast in olive oil on all sides.
7. Place onion, roast and marinade in a a slow cooker.
8. Cover and cook on high for 2 hours.
9. Reduce heat to low, cook 6-8 hours longer or until the meat is tender.
10. Remove roast; shred or thinly slice.
11. Discard bay leaf.
12. Skim fat from cooking juices and transfer to a saucepan.
13. Bring to a rolling boil.
14. Serve pork on rolls with juices as a dipping sauce.
15. Prep time does not include the marinating time.
|
|