Peel then cut the garlic cloves lengthwise into 1∕8-inch-thick slices. Cut slits in the roast bottom, top and sides and push the garlic slices into the slits. Sprinkle the roast with black pepper.
Put the roast in a zip-lock bag and pour in 1cup of mojo criollo. Place flat in the refrigerator and marinate, turning every hour, for 3 to 6 hours.
Preheat the oven to 325 degrees.
Set aside Ÿ cup mojo criolla and refrigerate to make sauce at the end of the cooking time.
Place the roast in a Dutch oven or cast-iron skillet with a lid. Add Πcup of mojo criollo and Πcup of water. Cover and place in the oven.
Every hour, check the roast and replenish the liquids as needed, mixing equal parts water and mojo criollo. The roast should cook until it is fork-tender and can easily be pulled apart, about 4 to 5 hours.
Remove the roast from the oven and let it stand, uncovered, for 20 minutes.
When the roast comes out of the oven, peel and slice the onions into 1∕4-inch rings. Separate the rings and place them in a shallow dish. Cover with the reserved Ÿ cup of mojo criollo. Top with a plate and weight to press the onions down.
Heat the olive oil in a heavy skillet until water drops skitter in the oil. Pour the onions and the marinade into the skillet and cook until the onions become translucent.
Using two forks, shred the pork roast and place it on a serving platter.
Turn out the onions into a serving dish and serve alongside the pork.
Serve atop yellow Cuban rice.
4 to 5 lbs. pork loin roast
1 tsp. black pepper
1 24-oz. bottle Goya mojo criollo, divided
2 cups water
2 medium yellow onions
2 to 3 Tbsp. olive oil
This article appears in Nov 1-30, 2010.