R.b.'s Crock Pot Cuban Pork Roast

Inspired by my good Cuban friends in Ft. Lauderdale.. Black beans and warm Cuban bread with butter top this dish off..

• Ready In: 4 hrs 30 mins
• Serves: 4

Ingredients

• 4  lbs  boston butt
• 2  medium onions
• 1  tablespoon garlic (minced)
• 1  tablespoon garlic powder
• 1 (10 ounce) bottle  marinade (Badia, Mojo)
• 1⁄3 cup water
• 4  cups cooked white rice

Directions

1. Trim all external fat from pork roast.
2. Slice onions to about 1/8 inch thick slices and place in bottom of crock pot.
3. Rub pork roast with garlic powder on all sides and place on top of onions.
4. Mix 5 ounces of marinade with 1/3 cup of water and pour around roast.
5. Spread minced garlic evenly over top of roast.
6. Cover and cook for 4 1/2 hours on high or 8 - 9 hours on low until meat has seperated from the bone.
7. Remove pork from crock pot and shred with 2 forks.
8. Remove onions with sloted spoon and place over shredded pork.
9. Serve over white rice.
10. Serve remainder of the bottle of marinade to drizzle over pork.