Had this dish at ChinoLatino in Mpls and wanted to recreate it. Found a recipe online and tried it out. Pretty close but needs some tweaking. Will adjust recipe when I tweak.
1/2 cup lime juice
1/4 cup water
1/4 cup grapefruit juice
3 cloves garlic, diced
1 tsp oregano
1/2 tsp salt
1/2 tsp cumin
1/4 tsp black pepper
2 bay leaves
3# boneless pork roast
1 large sliced onion
1/4 cup water
1/4 cup grapefruit juice
3 cloves garlic, diced
1 tsp oregano
1/2 tsp salt
1/2 tsp cumin
1/4 tsp black pepper
2 bay leaves
3# boneless pork roast
1 large sliced onion
For marinade, combine lime juice, water, grapefruit juice, garlic, oregano, salt, cumin, pepper, and bay leaves in a medium bowl. Pierce meat in several places and place in crock pot. Pour marinade over meat. Cover pot with stretch wrap and chill in the refrigerator for 6 + hours, turning occasionally. Remove from fridge and top with sliced onion. Cook on low for 10-12 hours or on high for 5-6 hours. Discard Bay leave and remove meat. Using 2 forks, shred pork.
Add onions and enough juices to make it your choice consistancy or serve juices on the side.
Place on top of a bed of jasmine rice, black beans and top all with a vinegar coleslaw.
Enjoy!
Credit for recipe to Itsajourney on GroupRecipes.com
