Caribbean Pork Roast

1. Put the roast and mojo criollo sauce in a large plastic bag. If the roast is very thick, you may cut it in half before marinating.

2. Refrigerate 24-48 hours, turning 2-3 times daily.

3. Reserve marinade.

4. Heat oil in a large skillet and lightly brown the roast, 2-3 minutes on each side. Place roast in a slow cooker.

5. In a mixing bowl, wisk together the reserved marinade, water, pork gravy mix and vinegar. Pour over the roast. Add bay leaves and sliced onions.

6. Cook on LOW for 5-6 hours. (Slow cookers may vary.).

7. Remove the pork and onions from the cooker, reserving the gravy. Discard the bay leaves.

8. Served sliced or shredded. SLICED: Slice the pork into medallions and serve with gravy and onions. SHREDDED: Shred the pork, adding some gravy to keep it moist. Pile onto crusty Cuban bread and serve with gravy for dipping.

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Nutrient	Quantity
Total fats	53.0035 g
Protein	70.9835 g
Carbohydrates	29.9118 g
Energy	890.26 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.8122 g
Water	1082.4743 g
Aspartic acid	0.302 g
Calcium, Ca	527.82 mg
Lutein + zeaxanthin	12.8 g
Fiber, total dietary	5.44 g
Carotene, beta	102.1125 g
Niacin	4.1127 mg
Vitamin A, RAE	532.5 g
Arginine	0.3379 g
Riboflavin	0.599 mg
Glutamic acid	0.8558 g
Sodium, Na	255.695 mg
Fatty acids, total saturated 16:1 undifferentiated	1.1929 g
Total lipid (fat)	53.0035 g
Manganese, Mn	0.4455 mg
Fructose	4.128 g
Proline	0.0522 g
Fatty acids, total saturated 16:0	13.8249 g
Fatty acids, total saturated 8:0	0.5699 g
Sucrose	3.168 g
Choline, total	251.9488 mg
Sugars, total	13.5918 g
Serine	0.0749 g
Fatty acids, total saturated 10:0	1.2787 g
Fatty acids, total saturated 18:0	6.3105 g
Fatty acids, total saturated 20:4 undifferentiated	0.1768 g
Vitamin B-6	0.7925 mg
Selenium, Se	59.0175 g
Ash	5.5437 g
Fatty acids, total saturated 18:1 undifferentiated	13.1156 g
Pantothenic acid	0.3987 mg
Phenylalanine	0.0872 g
Copper, Cu	1.0121 mg
Betaine	0.32 mg
Thiamin	0.5557 mg
Retinol	524.3 g
Methionine	0.01 g
Iron, Fe	5.4498 mg
Carbohydrate, by difference	29.9118 g
Phosphorus, P	708.7175 mg
Folate, total	111.8 g
Fatty acids, total saturated 4:0	1.6533 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0782 g
Alanine	0.0723 g
Cholesterol	301.2 mg
Valine	0.0769 g
Fatty acids, total saturated 18:2 undifferentiated	1.3054 g
Glycine	0.0831 g
Glucose (dextrose)	6.304 g
Fatty acids, total saturated 14:0	5.1472 g
Zinc, Zn	3.955 mg
Isoleucine	0.0535 g
Fatty acids, total saturated 12:0	1.4314 g
Fatty acids, total polyunsaturated	2.5256 g
Leucine	0.0938 g
Tocotrienol, alpha	0.128 mg
Vitamin A, IU	1919.2625 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0408 g
Folate, DFE	111.8 g
Tryptophan	0.0468 g
Vitamin C, total ascorbic acid	23.68 mg
Phytosterols	48 mg
Fatty acids, total saturated 6:0	0.9789 g
Tyrosine	0.052 g
Vitamin B-12	3.4051 g
Vitamin K (phylloquinone)	6.0275 g
Fatty acids, total saturated	32.3022 g
Histidine	0.0489 g
Fatty acids, total monounsaturated	15.066 g
Threonine	0.0739 g
Folate, food	111.8 g
Vitamin E (alpha-tocopherol)	3.199 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1122 g
Magnesium, Mg	110.075 mg
Lysine	0.1361 g
Potassium, K	1252.9525 mg
Cystine	0.0143 g
Fluoride, F	3.52 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Oil	0.25 cup	448.95	0	50.9835
Onion	2	128	29.888	0.32
Bay leaf	1	0	0	0
Water	2 cups	0	0	0
white vinegar	0.25 cup	10.71	0.0238	0
pork roast	1 boneless	0	0	0
cuban bread	0	302.6	0	1.7
mojo criollo	12 ounces	302.6	0	1.7
pork gravy mix	2 envelopes	302.6	0	1.7