Dominican Pork

Yield: Makes 12 servings

Ingredients

• 1  (8- to 10-pound) bone-in Boston butt pork roast, trimmed
• 4  garlic cloves, thinly sliced
• 1/4  cup  sliced green olives
• 1  (24-ounce) bottle mojo marinade
• Spice Blend
• 1  tablespoon  olive oil
• 1  onion, sliced

Preparation

Cut small slits all over meat, and insert garlic and olives. Place meat in a large bowl, and add mojo marinade. Cover and chill 1 to 2 days.

Remove meat from marinade; discard marinade. Pat pork dry, and rub Spice Blend all over pork.

Heat oil in a large ovenproof skillet or pan over medium-high heat until hot. Brown roast on all sides. Scatter sliced onion around meat in bottom of pan. Cover and bake at 325° for 5 hours or until pork is tender and meat falls off the bone. Serve with pan juices and onion, if desired.