Cuban Roast Pork With Mojo Criollo
	1   (5 lbs) pork roast, trimmed of fat   1   head of grated fresh garlic   2 Tbs    crushed dried oregano   1 Tbs    kosher salt   1 tsp    freshly grated pepper   8   valencia oranges, juice of (3 for the marinade, 5 for the Mojo Criollo)   6   limes, juice of (3 for the marinade, 3 for the Mojo Criollo)   1/4 cup    red wine   2 Tbs    light tasting olive oil, plus   1/4 cup    light tasting olive oil   1   medium yellow onions, sliced and separated into 1/4 inch thick rings     1 Combine 1/2 of the grated garlic, all of the dried oregano, 2 T salt and the pepper into a paste. 2 Score the trimmed roast with a knife point and rub the paste into the roast, then place roast in a gallon freezer bag or other dish/container that will fit in the refrigerator. 3 Pour juice of 3 oranges, juice of 3 limes, the red wine, and 2 T of the lite olive oil over the roast, seal bag and turn the bag several times to combine the ingredients. 4 Place in refrigerator for at least 3 hours, or the day before you plan to serve. 5 Heat oven to 350. 6 Place roast and marinade in a roasting pan, cover with foil, and roast until the meat falls apart when pulled with a fork, 3 to 4 hours, up to 6 depending on the cut- it must become fork tender. 7 Remove roast from oven and let it rest for 20 minutes, then pull roast into shreds with a fork, leaving the meat in the pan juices- it's ready to serve. 8 Prepare Mojo Criollo: put onion slices in a bowl deep enough for the onions to be covered with the juice (I use a 2-cup glass measuring cup). 9 Put the rest of the fresh grated garlic, 1 T kosher salt, juice of 3 limes and juice of 5 oranges over the onions, press down to make sure onions are submerged in the juice. 10 Allow the onions to marinate in this mixture for at least 20 minutes (important step). 11 Heat 1/4 C of the lite olive oil in a skillet. 12 Quickly and carefully, pour the onions and all the juices into the hot oil and"stir fry" for about 2 to 3 minutes, just to soften the onions. 13 Pour the Mojo into a serving dish and serve with the roast on the side.   Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.