Cuban Pork Butt

Love my crock pot – put random stuff in and I get deliciousness out.

3 – 3 1/2 lb. boneless pork butt
1 -2 sweet onions; cut into large cubes
5 tablespoons minced garlic
Zest and juice of 2 limes
2 tablespoons dried oregano
2 teaspoons red pepper flakes
Salt and pepper
1 cup olive oil
2 cups orange juice

Place the onion in the crock pot – combine the garlic, lime zest and juice, oregano, red pepper flakes, salt, pepper, and olive oil in a bowl and mix thoroughly

Place the pork butt on top of the onions and rub with the garlic mixture

Pour the orange juice all around the meat, careful not to wash the garlic mixture off – cover and cook on low for 8 hours

When its done shred the meat and store it in its juices in an airtight container in the refrigerator. Reheat in the microwave.

(this is what the meat looks like before it’s cooked)

The shredded meat is great on the obvious stuff like rolls or in tacos with some slaw but I made a Cuban salad with it.

Mixed greens like baby kale and arugula topped with the shredded pork, rosemary smoked ham from the deli, shredded Swiss cheese, diced avocado, diced mango and a dressing made with

lime olive oil and grapefruit balsamic from the Ancient Olive in Winter Park

(seriously if you haven’t tried this place you have to – they have ridiculous olive oils and balsamic vinegars and you can taste them all and they have tons of other spreads and drink mixers its a really cool place on Park Ave in Winter Park.)