Slow-Roasted Cuban-style Pork

3 pounds boneless pork loin

8 garlic cloves, chopped

1 cup medium diced onion

2 tablespoons olive oil

½

cup orange juice

½

cup lime juice

¼

cup lemon juice

2 tablespoons fresh oregano, chopped (or 2 teaspoons dried)

1 teaspoon ground cumin

Salt & pepper to taste

In a medium bowl, combine all ingredients except the pork loin.

Pierce pork loin several times with a sharp fork and place in resealable plastic bag or glass dish. Add the marinade and refrigerate 8 hours or overnight.

Heat oven to 325 degrees.

Place pork loin and marinade in shallow pan and roast about 1 hour, basting occasionally with accumulated pan juices. Remove from oven and let rest 30 minutes.

Use immediately or cool and refrigerate up to three days in a covered container with pan juices and slice as needed.

Makes enough for 16 sandwiches.

Chef Michael Grove, Crowne Plaza Chicago O'Hare, Rosemont