6 to 8 large cloves garlic
4 to 5 lbs. pork loin roast
1 tsp. black pepper
1 24-oz. bottle Goya mojo criollo, divided
2 cups water
2 medium yellow onions
2 to 3 Tbsp. olive oil
• Peel then cut the garlic cloves lengthwise into 1∕8-inch-thick slices. Cut slits in the roast bottom, top and sides and push the garlic slices into the slits. Sprinkle the roast with black pepper.
• Put the roast in a zip-lock bag and pour in 1cup of mojo criollo. Place flat in the refrigerator and marinate, turning every hour, for 3 to 6 hours.
• Preheat the oven to 325 degrees.
• Set aside ¾ cup mojo criolla and refrigerate to make sauce at the end of the cooking time.
• Place the roast in a Dutch oven or cast-iron skillet with a lid. Add ¼ cup of mojo criollo and ¼ cup of water. Cover and place in the oven.
• Every hour, check the roast and replenish the liquids as needed, mixing equal parts water and mojo criollo. The roast should cook until it is fork-tender and can easily be pulled apart, about 4 to 5 hours.
• Remove the roast from the oven and let it stand, uncovered, for 20 minutes.
• When the roast comes out of the oven, peel and slice the onions into 1∕4-inch rings. Separate the rings and place them in a shallow dish. Cover with the reserved ¾ cup of mojo criollo. Top with a plate and weight to press the onions down.
• Heat the olive oil in a heavy skillet until water drops skitter in the oil. Pour the onions and the marinade into the skillet and cook until the onions become translucent.
• Using two forks, shred the pork roast and place it on a serving platter.
• Turn out the onions into a serving dish and serve alongside the pork.
• Serve atop yellow Cuban rice.