• Yield: 8-10 Servings

This recipe is part of a Cuban-Style ChristmasMojitoGarlic Plantain ChipsLime, Garlic, and Oregano MojoAvocado SaladGloria's Black Bean SoupCrab Empanadas with Pickled Garlic-Caper Remoulade and Roasted Pork Marinade.

  • 1/2 cup chopped white onion

  • 1/4 cup distilled vinegar

  • 1/4 cup freshly chopped cilantro leaves

  • 2 tablespoons chopped fresh thyme leaves

  • 2 tablespoons chopped fresh oregano leaves

  • 8 cloves garlic

  • 3 bay leaves

  • 1 tablespoon cumin seeds

  • 2 tablespoons salt

  • Pepper to taste

  • 4 cups water

1. Place all the marinade ingredients except the water in a food processor or blender. With the motor running, add the water gradually to form a purée.

2. Place the pork in a large oven proof dish or nonreactive pan and pour the marinade over the pork. Cover, and marinade in the refrigerator for 12 hours, or overnight. Turn the pork occasionally.

3. Preheat the oven to 300 degrees.

4. Place the pork and marinade in the oven and bake until the pork is very tender and almost falling apart, about 3 hours. Remove the pork and let cool slightly. Using 2 forks, shred the pork.