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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Cuban-Style Pork Tortilla Roll-Ups

Source: dLife

Pork roll ups made with various marinated juices that is just mouth watering.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	310.6

Total Carbs	4.8 g

Dietary Fiber	0.5 g

Sugars	1.9 g

Total Fat	12.2 g

Saturated Fat	4.0 g

Unsaturated Fat	1.3 g

Potassium	523.4 mg

Protein	29.8 g

Sodium	429.4 mg

Dietary Exchanges 12.2 Fat, 0.4 Vegetables, 0.1 Fruits, 3.8 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.5
0 1/2 cup fresh lime juice 0.25
0 1/4 cup grapefruit juice 0.25
0 1/4 cup cold water 2.0
2 each bay leaves 1.0
1 tsp ground oregano 0.5
0 1/2 tsp salt 0.5
0 1/2 tsp ground cumin 0.25
0 1/4 tsp black pepper 3.0
3 each medium garlic cloves 3.0
3 lb Pork, chop/roast, blade loin, lean, raw 1.0
1 each large onion 1.0
1 cup Lettuce, leaf, shredded 1.0
1 cup chopped tomato 8.0
8 oz fat-free tortillas

Directions

In a small bowl combine lime juice, grapefruit juice, water, bay leaves, oregano, salt, cumin, pepper, and garlic.
Remove excess fat from meat. Cut meat to fit into a 3 1/2 to 5 quart slow cooker. Using a large fork, pierce meat in several places.
Place meat in a resealable plastic bag set in a shallow dish. Pour marinade over meat, seal bag. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally.
Place onion in cooker. Add meat and marinade. Cover and cook on low heat setting for 10 to 12 hours or on high heat setting for 5 to 6 hours.
Remove meat and onion from cooker, reserving cooking liquid. Using two forks, pull meat apart into shreds.
Skim fat from liquid. Remove and discard bay leaves.
Serve meat, onion, (if desired, lettuce and tomato in tortillas with small bowls of the hot cooking liquid.