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

5 pound pork loin – fat trimmed off

1/2 cup water

1/4 cup cider vinegar

1/4 cup molasses

1 teaspoon liquid smoke

1/2 teaspoon garlic powder

1/2 teaspoon chili powder

1/8 teaspoon cayenne pepper

dash of allspice

salt and pepper

Grease the inside of your Crockpot with cooking spray or use a Crockpot liner.  Combine the wet ingredients and pour into the Crockpot. Combine the dry ingredients and rub on the outsides of the pork loin. Place the loin in the Crockpot and cover with the lid. Cook for at least 4 hours or until the pork pulls apart easily with a fork. Remove cooked pork to a large bowl or deep sided platter and pull apart using two forks, or your hands if the meat has had time to cool. Strain the liquids remaining in the Crockpot and pour over the pulled pork. Serve on sandwich rolls or buttered grilled Texas toast.

8  Servings