Ok. Tonight's dinner was sooo yummy! I couldn't sleep last night, so I laid awake and thought about how to cook this boneless pork roast I had in the refrigerator. Sometimes, insomnia pays off. This dish probably has more of a Cuban influence than Puerto Rican, but hey! I'm open to all cuisines. I'm very open-minded in the kitchen. LOL Tomorrow I'll talk about the black beans I served with it. BTW, both were slow-cooker recipes, so it's a good thing I have two of them. I did have three, but one day in a fit of cleaning, I got rid of one. It may be time to buy another one.
2-3 lb boneless pork roast
GOYA® Mojo Criollo
1/2 tsp cumin
1 onion, thinly sliced
1 packet GOYA® Sazon
5 cloves of garlic, thinly sliced
3 Tbsp lime juice
GOYA® Adobo to taste
1 1/2 tsp white vinegar
1/4 c chopped pimiento stuffed Manzanilla olives
1/4 c orange juice
With a sharp, thin bladed knife, stab little slits into the roast on all sides. Stuff the slits with garlic slices. Pour 1/3 c GOYA® Mojo Criollo over the roast and marinate in refrigerate several hours or overnight. Remove roast from marinade and place in slow cooker. Pour out used marinade. Pour 2/3 c fresh marinade over roast. Place onion slices on top of roast. Add Sazon, lime juice, Adobo, vinegar, olives, and orange juice. Cook on low for 9 hours. If roast does not fall apart on its own, break it up with a meat fork about an hour before it's done.
|Mojo pork, black beans, white rice, and tostones|
If I seem a bit distracted, it's because today is the first game of the season for my beloved Kentucky Wildcats. GO CATS!!!! I BLEED BLUE!!!!! Yeah, I enjoy watching a little college basketball from time to time.....
Until next time, Happy Cooking! : )
Very Good Recipes - Kingdom of Puerto Rican Recipes
Very Good Recipes-Kingdom of Slow Cooker Recipes
TAGS: Puerto Rican Slow Cooker