Place the onions, garlic, and scallion in a food processor and puree.

To create the cavity for the stuffing, use a long sharp knife and cut a 1 ½ to 2-inch hole through the center of the roast making a lengthwise slit. Turn the meat around and cut another slit in the same spot so that your knife completes the cavity.

Stuff the pork with the peas, carrots and half of the onion mixture, pushing with your fingers to be sure the filling goes all the way through. Tie the end of the pork so the filling does not come out.

Place the pork in a zip lock bag, add the rest of the onion mixture, salt and pepper.

Be sure the pork is covered with the marinade and refrigerate for at least 3 hours or overnight.

In a large pot, place the stuffed pork water, sazon goya and cumin powder. Reduce the heat to medium low, cover and cook for 1 hour to 1 hour and 30 minutes, stirring occasionally.

dd the potatoes and yuca, and cook for an additional 30 minutes or until the vegetables are tender.

Serve over white rice.