CUBAN RUN RECIPES

Steps:

• 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.

Steps:

• In a heavy medium sized pot, heat oil on medium heat.
• Add onions, peppers and garlic and saute until soft, about 4-5 minutes.
• Add rice, beans, water, cumin, bay leaf, oregano and salt and pepper. Simmer on medium-low heat, stirring occasionally, until the rice absorbs most of the water and just barely skims the top of the rice.
• Cover, reduce heat to low, and simmer 20 minute (don't peek).
• Make sure you have a good seal on your cover, the steam cooks the rice. After 20 minutes, shut flame off and let it sit, covered another 5 minutes (don't open the lid).