Name: Pot Garlicky Cuban Pork Recipe For Candida
Prep time: 80 min
Cook time: 80 min
Total time: 160 min
Yield: 4
Ingredients: 3 lb pork shoulder blade (boneless, roast, lean, all fat removed); 6 garlic cloves; 2/3 cup juice of 1 grapefruit; juice of 1 lime; 1/2 tbsp fresh oregano; 1/2 tbsp cumin; 1 tbsp kosher salt; 1 bay leaf; lime wedges (for serving); cilantro (chopped, for serving); hot sauce (for serving); tortillas (for serving); salsa (for serving)

Pot Garlicky Cuban Pork Recipe For Candida

Easy Recipe for Pot Garlicky Cuban Pork Recipe For Candida. That will help your Candida treatment. Natural Remedy for Candida with healthy food and diet.

Prep Time: 1 hour 20 minutes

Cook Time: 1 hour 20 minutes

Total Time: 2 hours 40 minutes

Servings:

Calories: 213kcal

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Ingredients

3 lb pork shoulder blade, boneless, roast, lean, all fat removed
6 garlic cloves
2/3 cup juice of 1 grapefruit
juice of 1 lime
1/2 tbsp fresh oregano
1/2 tbsp cumin
1 tbsp kosher salt
1 bay leaf
lime wedges, for serving
cilantro, chopped, for serving
hot sauce, for serving
tortillas, for serving
salsa, for serving

Instructions

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.

Nutrition Label

Calories: 213kcal | Carbohydrates: 2.5g (1%) | Protein: 26.5g (53%) | Fat: 9.5g (15%)

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Pot Garlicky Cuban Pork Recipe For Candida