R.b.'s Crock Pot Cuban Pork Roast |
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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 4 |
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Inspired by my good Cuban friends in Ft. Lauderdale.. Black beans and warm Cuban bread with butter top this dish off.. Ingredients:
4 lbs boston butt |
2 medium onions |
1 tablespoon garlic (minced) |
1 tablespoon garlic powder |
1 (10 ounce) bottle marinade (badia, mojo) |
1/3 cup water |
4 cups cooked white rice |
Directions:
1. Trim all external fat from pork roast.
2. Slice onions to about 1/8 inch thick slices and place in bottom of crock pot.
3. Rub pork roast with garlic powder on all sides and place on top of onions.
4. Mix 5 ounces of marinade with 1/3 cup of water and pour around roast.
5. Spread minced garlic evenly over top of roast.
6. Cover and cook for 4 1/2 hours on high or 8 - 9 hours on low until meat has seperated from the bone.
7. Remove pork from crock pot and shred with 2 forks.
8. Remove onions with sloted spoon and place over shredded pork.
9. Serve over white rice.
10. Serve remainder of the bottle of marinade to drizzle over pork.
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