Ingredients
- 1 package garlic and onion flatbread mix
- 1 cup Cuban pork, shredded
- 1 cup cheese, sharp Cheddar - shredded
- 1/2 cup pizza sauce
- 1/2 cup ham, diced
For the Cuban Pork
- 3 tablespoons orange juice
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1/2 tablespoon kosher salt
- 2 teaspoons cumin, ground
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 1 teaspoon garlic, minced
- 1 dash red pepper flakes
- 2-2 1/2 pounds boneless pork butt
Nutrition Information
Serving size: 3 ounces
Calories: 240
Carbohydrate: 31g (10%)
Protein: 12g (24%)
Total Fat: 8g (12%)
Saturated Fat: 3.5g (18%)
Trans Fat: 0g
Cholesterol: 30mg (10%)
Sodium: 300mg (13%)
Dietary Fiber: <1g (0%)
Calcium: 8%
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Instructions
For the Cuban Pork:
In a small bowl, mix all of the ingredients together except for the pork. Rub the mixture all over the pork, covering all the sides, and set it in the slow cooker. Pour any remaining juices from the bowl over the pork. Cover and cook on low for 6 to 7 hours, on high for 4-5 hours.
When the pork is done cooking, remove it from the slow cooker and place it on a cutting board. Shred the pork into chunks with two forks, then place it back in the slow cooker with the liquid to keep warm.
For the Flatbread:
Preheat the oven to 475ºF and lightly grease a baking sheet. Prepare the flatbread as directed on the package. Once your dough is ready, pat it and work it on to the prepared sheet. Spread the pizza sauce all over the surface of the dough, then top it with the shredded pork, ham and cheddar cheese. Bake the flatbread for 12 to 15 minutes, until the edges are golden brown and the cheese is melted.
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