Cuban pork roast with mojo sauce from The Complete Slow Cooker: From Appetizers to Desserts--400 Must-Have Recipes That Cook While You Play (or Work) (page 168) by America's Test Kitchen

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Notes about this recipe

  • ashallen on February 24, 2022

    I liked the texture of the pork in this recipe - very tender with good, though not intense, flavors from the cooking juices. My pork roast was interlaced with a lot of fat so it wasn't great for slicing, but even if it had been, the meat was so tender after 6 hours on "high" that I'm not sure it would have worked out! The flavor of the sauce, however, was disappointingly flat. I did sizzle the garlic in a bit of the oil for 30 seconds and, after accidentally putting all of my fresh orange juice in the slow cooker, had to substitute a (very nice) boxed orange juice for the sauce - maybe those changes affected it. I messed around with the sauce a bit but ultimately would have preferred to have eaten the pork with just the defatted cooking juices.

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