Slow Cooker Liner
juice
grapefruit juice
garlic, minced
dried oregano, crushed
salt
ground cumin
ground black pepper
boneless pork shoulder roast
onion
Gallo, lettuce, tomatoes, avocados, cheese, sour cream etc. for toppings
small bowl combine lime juice, water, grapefruit juice, garlic, oregano, salt,
cumin, pepper, and bay leaves.
necessary, cut roast to fit into slow cooker.
pierce meat in several places. Place in a large plastic bag set in a deep bowl
or a baking dish. Pour marinade over meat. Close bag.
refrigerator for 6 to 24 hours, turning occasionally.
slightly. Skim fat from juices; keep warm. Remove bay leaves; discard. Use
2 forks to gently separate the meat into shreds. Transfer shredded meat to
a serving platter
from juices. Transfer onions to same serving platter. Serve meat and
onions in tortillas. Add desired toppings such as tomatoes, cheese avocados, lettuce, sour cream, etc.
Spanish Rice
Makes 6 servings
Ideal slow cooker size: 3 quart
1 cup brown long grain rice, uncooked
2 cups water
1 Tbsp dried onion
1/2 cup chopped green bell pepper
2 garlic cloves, minced
1 tsp chili powder
1 tsp cumin
3/4 tsp salt
1 (14.5 oz) can diced tomatoes with green chiles
1. Line slow cooker with Reynolds® Slow Cooker Liner.
2. Add all ingredients into lined slow cooker. Give a little stir.
3. Cover and cook on LOW for about 4 hours, or until rice is cooked through.
4. Salt and pepper to taste and add additional cumin/chili powder, if needed.
4 stars
Totally Tasty Black Beans:
Hot Fudge Lava Cake:
Makes 8 servings
Ideal slow cooker size: 3 quart
1 cup packed brown sugar
1 cup flour
3 Tbsp cocoa
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
2 Tbsp melted butter
1/2 tsp vanilla
1/2 cup packed brown sugar
1/4 cup cocoa
1 3/4 cups boiling water
1. Mix together 1 cup brown sugar, flour, 3 Tbsp cocoa, baking powder, and salt.
2. Stir in milk, butter, and vanilla. Spread over the bottom of slow cooker.
3. Mix together 1/2 cup brown sugar and 1/4 cup cocoa. Sprinkle over mixture in slow cooker. (don’t stir)
4. Pour in boiling water. Do not stir.
5. Cover and cook on HIGH 2-3 hours.
6. Serve warm with vanilla ice cream. The cake will float to the top and the boiling water will combine with the sugar and cocoa to make a hot fudge sauce. The hot fudge sauce will be under the cake and is sooooo delish!
5 stars
hooray, Anonymous! so happy they turned out well for you!
The Cuban Pork Taco meat is excellent! My family liked it and my husband said it was the best shredded pork taco that he has had in a very long time. Ah! Better than a taqueria in Texas. YES! I want to make Cuban sandwiches with the leftovers.
Anon,
Spraying with the nonstick cooking spray is not a bad idea!
Question on the Lava cake. Do you need to spray the slow cooker or line with a liner to keep it from sticking?
The flavors in those tacos sound fantastic! I really like the idea of adding grapefruit juice.