Cuban Pork Roast

This is a delicious, flavorful, zero effort dish that can cook all day. Cook at a super low temperature for 12 hours to give it a pulled-pork texture, or at just a bit warmer and faster to create a super-tender roast.

3 lb. Pork shoulder or butt, bone in

One Pineapple, cored and sliced into strips

One and a half large red onions, in quarters

One jalepeno pepper, sliced

a few tablespoons of olive oil

juice of 2 limes

Rub

----------

plenty of

Salt

Pepper

Cumin

Oregano

just a little

White Pepper

Cayenne

Rub the roast with plenty of the spice mixture. Add more until the meat is well covered.

Arrange the pineapple and onion in the bottom of your slow cooker.

Lay the roast on the onion/pineapple layer, top with the jalapenos, lime juice and olive oil.

Slow cook on medium low until an internal temperature of 160-165 is reached. It should take about 6 hours. You can finish it off in the oven at 250 if it is taking too long. Check temperature frequently. If you leave the house, turn it all the way down. These things are easy to overcook.