Name: Pot Garlicky Cuban Pork Recipe For Feminine Issues
Prep time: 80 min
Cook time: 80 min
Total time: 160 min
Ingredients: 3 lb pork shoulder blade (boneless, roast, lean, all fat removed); 6 garlic cloves; 2/3 cup juice of 1 grapefruit; juice of 1 lime; 1/2 tbsp fresh oregano; 1/2 tbsp cumin; 1 tbsp kosher salt; 1 bay leaf; lime wedges (for serving); cilantro (chopped, for serving); hot sauce (for serving); tortillas (for serving); salsa (for serving)

Pot Garlicky Cuban Pork Recipe For Feminine Issues

5 from 1 vote

Easy Recipe for Pot Garlicky Cuban Pork Recipe For Feminine Issues. That will help your Feminine Issues treatment. Natural Remedy for Feminine Issues with healthy food and diet.

Print Recipe

Prep Time 1 20

Cook Time 1 20

Total Time 2 40

Servings: 4

Course: Main Course

Cuisine: Cuban

Calories: 213

Ingredients Method Video

Ingredients

3 lb pork shoulder blade boneless, roast, lean, all fat removed
6 garlic cloves
2/3 cup juice of 1 grapefruit
juice of 1 lime
1/2 tbsp fresh oregano
1/2 tbsp cumin
1 tbsp kosher salt
1 bay leaf
lime wedges for serving
cilantro chopped, for serving
hot sauce for serving
tortillas for serving
salsa for serving

Method

PRESSURE COOKER: Cut the pork in 4 pieces and place in a bowl.
In a small blender or mini food processor, combine garlic, grapefruit juice, lime juice, oregano, cumin and salt and blend until smooth.
Pour the marinade over the pork and let it sit room temperature 1 hour or refrigerated as long as overnight.
Transfer to the pressure cooker, add the bay leaf, cover and cook high pressure 80 minutes. Let the pressure release naturally.
Remove pork and shred using two forks.
Remove liquid from pressure cooker, reserving then place the pork back into pressure cooker. Add about 1 cup of the liquid (jus) back, adjust the salt as needed and keep warm until you're ready to eat.
SLOW COOKER: Cut the pork in 4 pieces and place in a bowl.
In a small blender or mini food processor, combine garlic, grapefruit juice, lime juice, oregano, cumin and salt and blend until smooth.
Pour the marinade over the pork and let it sit room temperature 1 hour or refrigerated as long as overnight.
Transfer to the slow cooker, add the bay leaf, cover and cook low 8 hours.
Remove pork and shred using two forks.
Remove liquid from slow cooker, reserving then place the pork back into slow cooker. Add about 1 cup of the liquid (jus) back, adjust the salt as needed and keep warm until you're ready to eat.