1 large onion
3/4 cup chicken stock
8 garlic cloves minced
2 tbsp. Apple cider vinegar 1 tbsp. lemon juice
2 tsp. ground Cumin
1 tsp. ground mustard
2 tsp. dried oregano
1⁄2 tsp. salt
1⁄2 tsp. pepper 1-3to4-pound pork butt


Place all ingredients in Slow Cooker, cover and cook on low for 6-8 hours.

Use in Cuban Sandwiches.

About Layne Prescott

Layne was born in South Carolina to Air Force parents. She lived in the Azores two different times (a total of 6 years) before settling permanently in Arcadia when her father retired. Arcadia is her mother’s home town.She is fifth generation Floridian. Layne married Mike in 1979, moved to Wauchula and had three children.

Layne comes from a long line of great southern cooks, married into a family of great cooks and loves to prepare all kinds of food (regional specialties include guava cobbler, chicken & dumplings, chicken & yellow rice). Her mother had to learn ‘Cajun cooking as her father was from Louisiana, but doesn’t get much chance to cook her childhood favorites because her husband does not like spicy food.

Even though she doesn’t get a chance to vary her menus very often at home, she loves to explore and experiment with new techniques and recipes. However, if a recipe starts out with “day before” or is longer than 2 inches/2 paragraphs long, she skips it and goes on. If she was to summarize her cooking “style” it would be simple southern comfort food.