Recipe: Cuban Pork Roast (Puerco Asado) - stovetop or crock pot

CUBAN PORK ROAST (PUERCO ASADO)

1 (5 to 6) pounds pork roast, shoulder, sirloin*
1 head garlic, or to taste
3/4 cup orange juice and lime juice mixed
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ground black pepper
Salt, to taste
2 large onions, sliced

Trim fat from roast and, with knife, pierce some holes on top of the roast.

Mash garlic with salt and add other ingredients except onions. Rub this on roast and insert some in the holes. All of this is in a plastic bag or glass dish. Cover with onions and refrigerate, at least overnight. (Barbara has marinated this up to a day and a half.)

Bake in a covered baking pan at 275 degrees F for 5-6 hours, turning once halfway through cooking (low temperatures work best). Take roast out of the oven and let stand 20 minutes before carving.

MARY'S NOTES:
Fixed this in a crockpot (8 hours on LOW) using (instead of the orange juice) 2 heaping tablespoons of orange juice concentrate and the juice of 1 small lime. I turned the roast once about half way through the cooking. I used 2 very large Maui onions and made great sandwiches with the easily shredded meat.

*Any fresh pork roast including picnic.

Source: Original recipe by Barbara Martinez
From: Cheryl/MT - 12-22-97