Rocky Mountain Cuban Pork

You forgot the oregano/marjoram.

My final note is that, yes, you will have more "broth" than is needed. It will not absorb, but it makes a lovely au jus to spoon over yellow rice and black beans.

I've been making Cuban Pork for decades. Tip: use pork butt roast, fat side up. Put all ingredients use a slow cooker on low to meld the flavors, tenderize the meat, and free you from the kitchen while it cooks all day. Also, many grocery stores now carry frozen plantains; a side dish which adds an element of authenticity to the meal.

After the first hour of basting, how much longer do you need to cook the pork for it to be tender? Based on the amount of orange and lemon juice listed in the ingredients, it appears you need to continue cooking for a few more hours, either that or the amounts of juice in the ingredient list are inflated. Thanks for some help on actual overall cook time -- makes it easier to know when to start cooking relative to expected or planned dinner time.

Would this work without the oil?

It taste delicious