Cuban Roast Pork Creole

This is such a delicious (and easy) meal to prepare using a slow cooker.  I absolutely love Cuban food and this is the first Cuban recipe I’ve used / tweaked / updated that I feel I’ve mastered by now.

Ingredients :

• About 4-5 pounds of pork tenderloin or pork shoulder / leg
• 2 medium onions, sliced
• 1/4 cup fresh lime juice
• 1/4 cup fresh lemon juice
• 2 cups extra virgin olive oil
• 6-8 cloves garlic
• 1/3 cup orange juice
• 1/4 cup Red Wine
• 1 T oregano
• Optional : 1 Bottle of La Cubana brand Mojo de Ajo sauce (you can get this at Whole Foods)

Directions :

The night before – take pork and cut a few slits all over.  Take garlic pieces and put into slits.  Cover pork with olive oil.  Sprinkle oregano on both sides as well.  Add all juices and wine. Puree any leftover garlic and add to the mixture.  If you’d like, add in the bottle of Mojo de Ajo now.  Marinate overnight.

The next morning, dump mixture into a crock pot and cook on high, 8 hours or so.  When finished cooking, shred meat & mixture together, to look like this :

Usually, I serve this dish with a side of rice and black beans.  Sometimes I add a salad.  The last time I made this, though, I fried up some corn tortillas, threw in some of the pork and topped with avocadoes.  Seriously scrumptious.