This is the best roast pork ever! It is a family recipe, cuban in origin, and usually includes black beans and garlicy white rice on the side with some of the juice of the pork poured over the beans.
Ingredients:
Mojo Criollo (Found in your local Hispanic aisle I use Goya brand)
6 medium Onions
10-12 garlic cloves
1 cup sour orange juice (you may substitute 1 cup orange juice and 1/8 cup lemon juice)
5 lb Pork butt
Preparation:
Preheat oven to 250 degrees.
Place pork in Dutch Oven fat side up. Score the fat and stud with ½ of the garlic. (I like to stab holes in the pork and stuff with garlic to further distribute the garlic flavor within the pork).
Cut onions into quarters and place in pot with the remaining garlic
Pour the Mojo Criollo into the Dutch Oven and add 1 cup of sour orange juice.
Cook for about 6 hours or until fork tender.
Another method I use:
Ingredients the same, cooking method different.
I cook my pork roast in the crock pot all day long . . . check it periodically until done to your preference.
Coat the bottom of the crock pot with some olive oil and saute onion and garlic in the olive oil until onions are translucent.
Add the roast with the Mojo Criollo and sour orange juice.
The onions liquify and the roast cooks in the onion and garlic juice, along with the marinade, giving it lots of flavor. It also makes an awesome gravy.
NOTE: Cooking time depends on your crock pot. Set on high - cook around 3-4 hours. Set on low - 8 hours or until done.
