Tuesday, March 1, 2011
Cuban Crock Pot Pork Roast
Several readers have asked me if they can prepare their Cuban style pork roast in a crock pot. I set off to find out. Obviously a large pork shoulder or pork butt will not fit in a standard crock pot, but this 4 1/2 lb pork roast fit quite nicely. I marinated it overnight and this morning I set the crock pot on high and put the roast in there. In about 6 hours it was thoroughly cooked and falling off the bone, but it was pasty white and unattractive. I set the oven broiler on high and let it brown for about 10 mintues. It's delicious!
4 1/2 lb pork roast
1 head garlic (you can use less if you're not a big fan of garlic)
1 cup sour orange juice (or 2/3 cup orange juice + 1/3 cup lime juice)
1 tbsp dry oregano
1/2 tbsp rosemary (optional)
liberal amount of salt
Take 1/2 your garlic head, peel the cloves and slice them in half lengthwise. Stab your roast randomly and insert a piece of garlic into the meat.
Peel and crush or mince the other 1/2 your garlic head. Place in a bowl and add your juice and herbs. Pour over your roast and sprinkle liberally with salt on all side. Marinate over night.
Place the roast along with the marinade in your crock pot on your preferrable setting depending what your time restrictions are. Remove cooked roast from crock pot, reserve the drippings. Turn your oven broiler on high and let brown for 5-10 minutes (keep your eye on it). Pour dripping over the roast. Slice and serve with a side of white rice and black beans.