Cuban-Style Pork Roast with Mojo Sauce

---

Serves 4 to 6

Cooking Time 8 to 9 hours on Low or 5 to 6 hours on High

Slow Cooker Size 5½ to 7 Quarts

WHY THIS RECIPE WORKS: Boldly spiced slow-cooked meats are classic Caribbean fare, and Cuban slow-roasted pork is one of the best examples. Traditionally. pork is marinated in a flavorful mixture of citrus, garlic, and spices and cooked over a fire. We wanted to bring it indoors with a no-fuss slow-cooker version featuring tender, flavorful meat and a bracing garlic-citrus sauce. Well-marbled pork shoulder was our cut of choice; it turned meltingly tender in the slow cooker. To ensure that it cooked evenly, we tied it to make it a more uniform shape. To keep our prep time short, we skipped the lengthy marinating and simply cooked the roast in an aromatic mixture of orange juice, onion, chipotle, oregano, and cumin. To re-create the tart Cuban mojo sauce, we combined olive oil and orange juice with a healthy dose of vinegar, garlic, oregano, and some ground cumin. With its citrusy spiced sauce and rich, tender pork, this dish will liven up any weeknight. Boneless pork butt roast is often labeled Boston butt in the supermarket. Serve with rice. See the sidebar that follows the recipe.

2	cups water
1	onion, peeled and quartered through root end
1	tablespoon minced chipotle chile
2	teaspoons dried oregano
1½	teaspoons ground cumin
	Salt and pepper
1	orange, halved
1	(4-pound) boneless pork butt roast, trimmed
½	cup extra-virgin olive oil
¼	cup white vinegar
4	teaspoons minced garlic

1. Combine water, onion, chipotle, 1 teaspoon oregano, 1 teaspoon cumin, 1 teaspoon salt, and ½ teaspoon pepper in slow cooker. Juice orange into bowl and remove any seeds. Measure out and reserve ¼ cup juice. Add remaining juice to slow cooker, then add spent orange halves.

2. Tie roast around circumference with kitchen twine, season with salt and pepper, and nestle into slow cooker. Cover and cook until pork is tender, 8 to 9 hours on low or 5 to 6 hours on high.

3. Transfer roast to carving board, tent with aluminum foil, and let rest for 15 minutes; discard cooking liquid. Whisk reserved orange juice, oil, vinegar, garlic, 1 teaspoon salt, 1 teaspoon pepper, remaining 1 teaspoon oregano, and remaining ½ teaspoon cumin together in bowl. Remove twine from roast and slice against grain into ½-inch-thick slices. Serve with sauce.