Caribbean Pork Roast
- Ready In:
- 5hrs 20mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1814.36-2267.96 g boneless pork roast
- 59.14 ml oil, for sauteeing
- 340.19 g mojo criollo, marinating sauce (different brands available in most grocery stores with Hispanic foods)
- 2 (42.52 g) envelope pork gravy mix
- 473.18 ml water
- 59.14 ml white vinegar or 59.14 ml cider vinegar
- 1-2 bay leaf
- 2 onions, sliced
- Cuban bread, for sandwiches (optional)
directions
- 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.
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