Dominican Pork Roast
8-10 pound bone-in Boston butt pork roast
4 cloves garlic
¼ cup green olives, sliced
1 24 oz mojo (marinade)
1 tablespoon extra virgin olive oil
1 onion, sliced
Cut slits all over pork roast and insert garlic slices and an olive slice in each slit. Place meat in bowl and cover with mojo and refrigerate for 1-2 days. If mojo doesn’t cover meat, rotate meat every 4-8 hours. Remove meat from marinade and throw away marinade.
Spice blend makes ¾ cups
½ cups brown sugar, light
1 tablespoons salt
1 tablespoons thyme, dried
1 tablespoons oregano, dried
1 tablespoons cumin, ground
1 ½ teaspoons cloves, ground
1 ½ teaspoons achiote or paprika
½ teaspoons red pepper, ground
½ teaspoons chipotle pepper, ground
Pat pork dry with paper towels. Rub spice blend (recipe below) all over roast.
Spread sliced onions in roasting pan around the meat.
Cover and bake at 325º for 5 hours or until meat falls off the bone.