Preheat oven to 350 degrees or light grill and prepare an indirect fire.* Remove roast from bag, reserving marinade. Roast pork on a rack until the center reaches 150 degrees – no more! (Usually less than an hour.) Remove to a plate and cover with a clean towel or foil and rest for 10 minutes before slicing. Slice thin and serve with simple relish below.
Split and peel onions, slicing to 1/4 inch thick. Saute onions slowly in a heavy pan with 3-4 Tbs. of reserved Carne Asada marinade for about 30 minutes, stirring regularly. Add chiles and tomatoes and simmer. Taste and adjust with salt and pepper as desired. Simmer slowly until roast is done 20-30 minutes longer, and serve. Make a double batch if you have enough marinade. Muy Bien!!!
* To Build and indirect fire; pile hot charcoals to each side of grill leaving center of grill void of charcoal, cook roast in center of grill with lid on, this will cook the roast nicely without burning the bottom. On a gas grill, simply leave the center or a side burner off.
