Recipe by Deep South
This easy, flavor-filled pork can be sliced, drizzled with gravy and served with black beans, rice and plantains, or it can be shredded and served on toasted Cuban bread with pork gravy dipping sauce.
- 1 (4 -5 lb) boneless pork roast
- 1⁄4 cup oil, for sauteeing
- 12 ounces mojo criollo, marinating sauce (different brands available in most grocery stores with Hispanic foods)
- 2 (3/4 ounce) envelopes pork gravy mix
- 2 cups water
- 1⁄4 cup white vinegar or 1⁄4 cup cider vinegar
- 1 -2 bay leaf
- 2 onions, sliced
- Cuban bread, for sandwiches (optional)
Directions See How It's Made
- Put the roast and mojo criollo sauce in a large plastic bag. If the roast is very thick, you may cut it in half before marinating.
- Refrigerate 24-48 hours, turning 2-3 times daily.
- Reserve marinade.
- Heat oil in a large skillet and lightly brown the roast, 2-3 minutes on each side. Place roast in a slow cooker.
- In a mixing bowl, wisk together the reserved marinade, water, pork gravy mix and vinegar. Pour over the roast. Add bay leaves and sliced onions.
- Cook on LOW for 5-6 hours. (Slow cookers may vary.).
- Remove the pork and onions from the cooker, reserving the gravy. Discard the bay leaves.
- Served sliced or shredded. SLICED: Slice the pork into medallions and serve with gravy and onions. SHREDDED: Shred the pork, adding some gravy to keep it moist. Pile onto crusty Cuban bread and serve with gravy for dipping.