Caribbean Pork Roast

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READY IN: 5hrs 20mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 14
    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
  • 14
  • 2
    onions, sliced
  • Cuban bread, for sandwiches (optional)
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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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