1 cup Mojo Criollo Marinade (we used Goya)
1 jalapeño pepper, seeded and minced
1 clove garlic, minced
2 1/2-lb boneless pork loin roast, well trimmed
2 navel oranges, peel and white pith removed, flesh cut into sections
1/2 cup thinly sliced red onion
1/4 cup chopped cilantro
Mix 3/4 cup of the marinade, the pepper and garlic in a 3 1/2-qt or larger slow-cooker. Add pork and turn to coat. (If you have time, cover and place in the refrigerator to let pork marinate for several hours, turning occasionally.)
Cover and cook on low 8 to 10 hours or until pork is tender.
About 10 minutes before serving, combine oranges, onion and remaining 1/4 cup marinade in a medium bowl. Leave at room temperature.
Transfer pork to cutting board; slice. Skim fat from top of liquid in slow-cooker. Spoon liquid over sliced pork. Stir cilantro into orange mixture; top pork with mixture.
6 Servings
1 jalapeño pepper, seeded and minced
1 clove garlic, minced
2 1/2-lb boneless pork loin roast, well trimmed
2 navel oranges, peel and white pith removed, flesh cut into sections
1/2 cup thinly sliced red onion
1/4 cup chopped cilantro
Mix 3/4 cup of the marinade, the pepper and garlic in a 3 1/2-qt or larger slow-cooker. Add pork and turn to coat. (If you have time, cover and place in the refrigerator to let pork marinate for several hours, turning occasionally.)
Cover and cook on low 8 to 10 hours or until pork is tender.
About 10 minutes before serving, combine oranges, onion and remaining 1/4 cup marinade in a medium bowl. Leave at room temperature.
Transfer pork to cutting board; slice. Skim fat from top of liquid in slow-cooker. Spoon liquid over sliced pork. Stir cilantro into orange mixture; top pork with mixture.
6 Servings
