| Total: | 13 hr 40 min |
| Prep: | 20 min |
| Inactive: | 9 hr 20 min |
| Cook: | 4 hr |
| Yield: | 8 to 10 servings |
Ingredients
- 10 cloves garlic
- 2 scallions, sliced (white and green parts)
- 2 tablespoons coriander seeds
- 1 chipotle chile in adobo plus 2 tablespoons adobo sauce
- 2 teaspoons cumin seeds
- Kosher salt and freshly ground pepper
- 1 (6 to 8-pound) Boston butt pork shoulder, bone-in
- 4 wide strips fresh lime zest
- 1 cup fresh lime juice
- 1 cup fresh orange juice
- 3/4 cup extra-virgin olive oil
- 2 cinnamon sticks, broken up
Instructions
- 1. Pulse the garlic, scallions, coriander, chipotle chile, cumin, 2 tablespoons salt, and 1 teaspoon pepper in a food processor or mini-chopper to make a thick paste. If the butcher didn’t trim the fat cap on the pork shoulder, trim off all but a thin layer of fat. Make deep incisions with a paring knife, at about 2-inch intervals, all over the meat. Rub the garlic and spice mixture into and all over the meat.
- 2. Combine the lime zest and juice, orange juice, adobo sauce, olive oil, and cinnamon in a nonreactive stainless steel or glass bowl. Add the meat, cover tightly with plastic wrap, making sure the meat is submerged. Refrigerate for at least 8 hours or up 2 days. Bring to room temperature about 1 hour before roasting.
- 3. Preheat the oven to 450 degrees F. Put the pork, fat-side up, in a large Dutch oven. Roast the meat, uncovered, for 30 minutes. Add the marinade to the pot and cover with the lid. Lower the temperature to 350 degrees F and roast for 2 hours more. Uncover and continue to cook, basting occasionally, until an instant read thermometer inserted into the meat registers 190 degrees F and the meat is a rich burnished brown, 1 1/2 to 2 hours more. Set aside on a cutting board to rest for 20 minutes before slicing.
- 4. For the sauce: Strain the pan drippings through a fine mesh sieve into a gravy separator and discard all excess fat. In a small saucepan, mix the pan drippings with 1/2 cup water and bring to a vigorous boil. Slice the meat and serve with the pan drippings.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 739 |
| Total Fat | 59 g |
| Saturated Fat | 17 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 42 g |
| Cholesterol | 169 mg |
| Sodium | 930 mg |
Reviews
Made this for a big family get together and everyone loved it!
The flavor on this pork shoulder is amazing! The longer this marinades, the better. The first time I made this, it marinated for about 8 hours, the second time I let it go overnight and the flavor was so much better. Leftovers make great tacos too!
INSANE flavor. First time and it was a huge success. I am reducing lime juice and increasing oj as it was a bit aggressive on tartness. Overall a fantastic dish, we paired it with grilled polenta bars and a nice Prosecco.
I have made this twice now. The first time, it was too salty, so I had made a note on the recipe to reduce the salt. I used 1 T this time and it works better. I think the lime flavor is so strong that the salt could be reduced some more. The first time, I just serve it with warm tortillas and homemade pico de gallo, maybe some rice and salad. But the leftovers are the best – nachos, sliders, egg rolls, so many options….I also change the spice profile and use this method of cooking any pork roasts – always comes out perfect.
This it the BEST Roasted pork I ever ate! I am really picky and I LOVE it! It is full of flavor.