Description
Crock Pot Cuban Pork Tacos with Fried Plantains {Gluten Free}
Scale
Ingredients
- for the cuban pork Marinade:
- 1/4 cup cilantro – chopped
- 2 tbsp olive or avocado oil
- 3 garlic cloves
- 1/2 tsp cumin
- 1/4 tsp dried oregano
- 1/4 to 1/2 tsp red pepper or cayenne (1/2 tsp for spicier)
- 2–3 tbsp lime juice
- 1/2 c orange juice
- In the crock pot:
- 1 small white onion chopped
- dash of salt and black pepper 1/2tsp or less
- 1 lb lean pork or pork loin
- toppings and fixing:
- 1 plantain (fried with 2 ingredients below)
- 1/3 cup chopped onion
- 1/2 tbsp oil or butter
- served with 6-7 gluten free 6inch or smaller corn tortillas
- avocado slices
- chili sauce (optional)
- red pepper flakes
- 1 cup shredded purple cabbage
- additional cilantro for garnish
- Optional feta or goat cheese crumbles
Instructions
First make your marinade.
- chop cilantro and peel garlic. Place all ingredients for the marinate in a food processor or blender and blend. Set aside.
prepare your crock pot
- peel and chop your onion.
- Make a cut down the center of your pork loin, vertically so it runs from top to bottom.
- Place pork in the crock pot.
- Add your oil, salt, pepper, onion, and then pour your blended cuban marinade on top making sure it get in the cut part of the pork.
- Place on high for 2 hrs or low for 3.5 to 5 (check for doneness at 3 hrs)
- notes check around 90 minutes and pull or shred pork to get more juice in the meat.
- Once it’s done keep warm while you make the plantains.
for the plantains
- Slice and peel your plantains like you do a regular banana. Place in an oil pan with your onion, oil/butter, and fry on medium high until tender. About 10 minutes.
- Scoop meat into corn tortillas, add your plantain slices, cabbage, avocado, and any extra cilantro red pepper, cheese, or spicy sauce you want.
- Additional salt/pepper if desired.
- DEVOUR!
Notes
If you want to double this recipe you will need cook longer. Around 3- 3.5 hrs high and 5 hrs low.
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