Crockpot - Cuban Pork Roast

This came from the newspaper & I decided to try it on Sunday. Man, it was pretty tasty and easy to make!

Cuban Pork Shoulder - Crockpot

9 garlic cloves chopped
2 tbs salt
4 tsp dried oregano
1 tbs ground cumin
2 tsp black pepper
2 tsp ground chili pepper (did not have, used chili powder)
2 bay leaves, finely crumbled
1 tbs grated orange zest
2 tbs white vinegar
2 tbs oj
2 tbs lime juice
5 lb pork shoulder, bone removed & excess fat/skin trimmed, cut into 2 inch cubes
3 onions, halved and sliced
1/3 cup chicken or veg broth

In large bowl, combine garlic, salt, oregano, cumin, pepper, chili, bay leaves & orange zest. Stir in vinegar, oj & lime juice to make paste like.

Add pork pieces to bowl and toss to coat. Set aside to get happy while finishing preparations.

Layer onions that you’ve cut ¼ inch or so thick in bottom of 5-6 qt crock. Pour broth over onions. Arrange pork on top of onions in even layer and pour any extra marinade in too.

Cover crock & turn on to high heat, cook 4 to 4 ½ hour til pork is fork tender. Turn off and crack lid to allow mixture to cool a little. Gently stir pork with onions & serve. Serves 8.

*Serve with black beans & rice – I use Vigo Black Beans & Rice in the bag as my family swears it’s the only stuff they like.