I like Sour Things (does that make me a sour person)

I like sour things , even more now because my taster is messed up and I can't taste sweet things as I used to- so I am really becoming a tart
person:)


lemon bars, sour cherry candy,(usually only available at Valentines day) Limeade, Cherry limeades,

Blackberries, Sour Apples, the pineapple life saver,(yep I'm the one !) See's lemon truffle , I suffer through that whole box of Truffles for the 2 lemons, Key lime Pie,
, ---I could go on but I want to hear what you like!


This week I made cuban pork it is soooo yummy and sour too,

I made Cuban pork the other day I looove sour things so this was awesome


I fudged on this a lot.I didn’t marinade and substituted lemon for lime and mango/pineapple for the grapefruit and I had no bay leaf so I am sure it would be better w/all that but it was still sssooooo good. The first day we had it w/mashed potatoes and the second w/ avocado as suggested. It also did not get done in the crock pot because the lid was askew so I put it in the oven @ 350 for 2 hours. My friend Shauna had a friend from Cuba . That taught her to make this when she lived in Florida
Cuban PorkServes: 8
Ingredients:
1/2 cup lime juice
1/4 cup water
1/4 cup grapefruit juic
e3 cloves garlic, minced
1 teaspoon dried oregano, crushed
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
2 bay leaves
3 pounds boneless pork shoulder roast
1 cup sliced onionVegetable-flavored flour tortillas or flour tortillasPico de Gallo or bottled salsaLettuce or purchased avocado dip (optional)
Directions:For marinade, in a small bowl combine lime juice, water, grapefruit juice, garlic, oregano, salt, cumin, pepper, and bay leaves. Trim fat from meat. If necessary, cut roast to fit into slow cooker. With a large fork, pierce meat in several places. Place in a large plastic bag set in a deep bowl or a baking dish. Pour marinade over meat. Close bag. Chill in the refrigerator for 6 to 24 hours, turning occasionally. In a 3-1/2- to 5-quart slow cooker place onion. Top with meat and marinade mixture. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Transfer meat to a cutting board; cool slightly. Skim fat from juices; keep warm. Remove bay leaves; discard. Use 2 forks to gently separate the meat into shreds. Transfer shredded meat to a serving platter. With a slotted spoon, remove onions from juices. Transfer onions to same serving platter. Serve meat and onions in tortillas with small bowls of the hot juices and Pico de Gallo. If desired, pass lettuce and guacamole.

I also recently made PW's Olive bread and it was tart and delicious like her :) http://www.thepioneerwomancooks.com/the_pioneer_woman_cooks/chick_food/index.html