Cuban Style Roast Pork - Courtesy of Paleo Slow Cooker by John Chatham
Serves 8-10
I made this recipe last week, I am loving my crock pot. I can see this in salad, tacos, sandwiches, or what have you. I did also notice that during this "paleo" adventure, I find that most things that I cook at home have been "paleo" someone seemed to decided to label it and make money off of it....but I digress. Here is the recipe and Monday's work out, enjoy ;)

  • 1 tsp Ground Cumin
  • 1tsp dried oregano
  • 1/2 tsp sea salt
  • 1/2 tsp ground pepper
  • 2 bay leaves, stems removed
  • 8 cloves garlic minced
  • 1/2 cup fresh orange juice (no sugar added store brought is so much easier)
  • 1/2 cup lime juice
  • 1/2 cup olive oil
  • 4lb pork shoulder roast
  • 2 large sweet onion, thinly sliced
  1. in a blender, combine the cumin, oregano, salt, pepper, and bay leaves.
  2. blend on high-or until smooth-pulverized.
  3. add garlic and citrus juices-smooth
  4. on LOW- slowly pour the olive oil-blend until fully incorporated
  5. Using a metal skewer or meat thermometer-punch holes all over roast and place in a shallow dish
  6. Pour HALF of the mojo sauce over the pork, storing the rest in an airtight container in the refrigerator
  7. turn the roast to distribute the sauce on all sides, then cover and refrigerate overnight, turning at least once
  8. place roast in the slow cooker and surround with the onions
  9. cover and cook on low heat for 6 hours
  10. turn roast over, pour the remaining sauce over the top, cover, cook for 2 more hours or until fork-tender
  11. transfer roast to cutting board and allow to rest
  12. turn heat to high-reduce mojo sauce (about 10 minutes)
  13. slice pork, pour sauce

(so instead of putting this in a dish overnight, I put my roast into a gallon size zip lock bag and poured my sauce in it, and pushed out as much air and sealed it)

12 min to max complex
1 Snatch Pull + 1 Power Snatch + 2 OHS
2x1 (complex) @ 85% of the above

8min AMRAP

50 DU
8 T2B
10 Push Press 115/75