Tuesday, October 26, 2010

Crock Pot Cuban

The days are getting shorter and the hours at work seem to be getting longer. There's a chill in the air. It's the perfect time to bring the crock pot out of summer retirement.
I left everything assembled in the insert for James put in and turn to low for a day of slow cooking.
Today's effort, a Cuban style pork roast. I marinated a bone in shoulder roast (about 4 pounds) in 1/2 cup lime juice, 1/2 cup orange juice, 1 tsp of dried oregano, 1/2 tsp of cumin seeds, 3 cloves of chopped garlic, and salt and pepper for about 24 hours (I think even 4 would have been fine). I added two sliced onions, 3 peppercorns, and 3 bay leaves to the crock pot insert and laid the meat (and all of the marinade) on top. After 10 hours cooking we had our slow cooked pork with white rice and one of James' favorite salads -- sliced avocado and red onion with a drizzle of olive oil and a splash of red wine vinegar.
"Mmmm,: was all I heard James say.

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