Garlic Pork Roast

This is my version of the Cuban Pork Roast II that has been floating around the internet for several years. I changed the spices slightly, used white wine instead of red, and left off the marinating overnight part because that requires me to plan entirely too far ahead. I also divided up the garlic cloves in order to spread the flavor more evenly through the roast.

6 garlic cloves
2 lb boneless pork roast
½ t rosemary
½ t thyme
½ t oregano
¼ t salt
¼ t pepper
½ c dry white wine

1. Quarter garlic cloves lengthwise.
2. Make 24 deep slits into the pork. Stuff ¼ garlic clove into each cut.
3. Blend together herbs, salt, and pepper. Rub mixture over surface of roast.
4. Place in a slow cooker and add wine. Cook on low 7-9 hours until the internal temperature reaches 160°F.
5. Remove from crock and let stand 5-10 minutes before slicing.

Nutrition Facts

Serving Size 1 slice Serving per Recipe 8

Amount per Serving Calories 224 Total Fat 12.3 g   Saturated Fat 4.3 g   Polyunsaturated Fat 1.3 g   Monounsaturated Fat 5.5 g Cholesterol 66 mg Sodium 122 mg Potassium 460 mg Total Carbohydrates 1.0 g   Dietary Fiber 0.2 g   Sugars 0.0 g Protein 23.3 g