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Saturday, February 20, 2010

This morning on CBC Weekend Morning Show - Cuban Pulled Pork

This morning I had the pleasure of presenting a very simple slow cooker recipe for Cuban pulled Pork on the Weekend Morning Show with Kerän Sanders on CBC Radio. For sources of local naturally raised pork in Manitoba, please see The tortillas are also a wonderful local product from Winkler, Manitoba by Sunny Day Products that I have found at Mercadito Latino on Henderson Hwy and at Dino's Grocery Mart on Notre Dame.

Cuban Pulled Pork

½ cup lime juice
¼ cup water
¼ cup grapefruit juice
3 cloves garlic, minced
2 teaspoons dried oregano, crushed
½ teaspoon salt
½ teaspoon ground cumin
½ teaspoon ground black pepper
2 bay leaves
One 3-pound boneless pork shoulder roast (I used a pork butt cut)
1 cup sliced onion

• In a small bowl combine the lime juice, water, grapefruit juice, garlic, oregano, salt, cumin, pepper, and bay leaves.
• Trim the fat from the meat. If necessary, cut the roast so that it will fit easily in the slow cooker. Pierce the meat in several places; then place it in a large plastic resealable bag or a large glass bowl.
• Pour the marinade over the meat. Chill in the refrigerator for 6 to 24 hours, turning occasionally.
• Place the sliced onion in a 3 ½- to 5-quart slow cooker. Top with the meat and the marinade mixture.
• Cover the crock pot and cook on the low-heat setting for 10 to 12 hours or on the high-heat setting for 5 to 6 hours.
• Transfer the meat to a cutting board and cool slightly.
• Skim the fat from the juices in the slow cooker and remove the bay leaves.
• Use 2 forks to gently separate the meat into shreds; then transfer the shredded meat to a serving platter.
• With a slotted spoon, remove the onions from the juices; then transfer the onions to same serving platter.
• Wrap the meat and onions in the tortillas and serve with small bowls of the hot juices and Pico de Gallo. If desired, add lettuce and guacamole.

I found this recipe to have wonderful flavours but I also added hot smoked paprika after shredding the meat with forks. I later added the sauce from canned chipotle peppers.


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