Ingredients
- 2 1/2 - 3 pound bonelss pork loin, trimmed off excess fat, rolled and tied.
- Salt and freshly ground pepper
- Olive Oil, 2 tablespoons
- Bottle of Mojo Criolla or naranja agria (goya sells these products)
- Sazon Goya packets (2)
- Garlic (about 8 cloves, divided)
Preparation
Step 1
1) Marinate pork: Place pork in a deep glass dish. Mom would make some marks with the fork on top of the pork loin and pour the mojo criolla bottle on top. The marinade should cover between 2/3 and 3/4 of the pork. Then, in a separate bowl, she would mix 2 or 3 cloves of crushed garlic with a packet of sazon goya, and rub the red mixture on top of the pork loin. Make sure to seal up properly and place in the refrigerator. It should marinade for at minimum 1 day. Two days would be better.
2) Brown the pork: Take pork out of marinade. Keep marinade to the side. Season pork on all sides with salt and pepper and leave the rub from step 1. In a large frying pan over medium-high heat, warm the oil. Add the pork and brown well on all sides, about 10 minutes total. Transfer to slow cooker or roaster.
3) Finish the marinade: Use the same marinade from the night before. Add another packet of sazon goya and two more crushed garlic cloves. Stir and pour over meat. Should be 1/2 way up the pork roast.
4) Cook on the low setting of slow cooker for 6 hours or until completely cooked. Mom uses a thermometer to check and see if the meat is done. She makes sure it is 170 degrees because she likes it well done. **
**If you do not want to use a slow cooker, you can roast it in the oven at 375 degrees for about 3 hours or until the thermometer reachers 170 degrees. Mom uses a roaster.