Cuban-marinated roast pork with rice and beans and fried plantains

Here's a great meal idea one of our subscribers, Jenna Anderson, shared with us.  

Looks SO delicious.  (Bonus: There's enough left over for delicious sandwich rolls the next day!)

Cuban-marinated roast pork with rice and beans and fried plantains 

• 2 cloves garlic
• Black pepper
• Salt
• Cumin
• Oregano
• Orange juice
• Lime juice
• Red wine
• Olive oil

Crush the garlic with the spices to make a paste (mortar and pestle or food processor work well), then combine with wet ingredients. Put the roast in a plastic bag and pour marinade over it, massaging spices into the meat. Refrigerate overnight.

Set a crock pot to low or an electric roaster to 200. Put tinfoil on the bottom, then the roast and the marinade. Cook for 8-10 hours. 

Loosely shred with a fork to serve. (Tip from our member who submitted the recipe: While we love fried plantains, I haven't gotten the technique down so I don't recommend it unless people know how)

Want to make sandwiches the next day?

Read about that here!