0.0 – 0 reviews • Roasting
| Level: |
Easy |
| Total: |
5 hr 5 min |
| Active: |
15 min |
| Yield: |
4 servings |
Ingredients
- 4 pounds boneless pork shoulder roast
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons dried oregano
- 2 cups homemade or store-bought chicken stock
- 8 cloves garlic, chopped
- Juice of 2 limes
- Juice of 2 oranges
- 1 large Spanish onion, rough chopped
Instructions
- Preheat the oven to 350 degrees F.
- Sprinkle pork all over with salt, pepper and dried oregano. Place pork roast fat-side up in a baking dish that is at least 2 inches deep. Add chicken stock, garlic, lime juice, orange juice and onion to the baking dish. Cover with aluminum foil and bake until meat begins to fall apart, about 4 hours. Remove foil and continue to cook for 30 minutes. Remove pork roast and allow it to rest. Place braising liquid into a saucepan and reduce on low to medium heat until reduced by about half. Strain the braising liquid and serve as sauce for the pork shoulder.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
880 |
| Total Fat |
52 g |
| Saturated Fat |
18 g |
| Carbohydrates |
23 g |
| Dietary Fiber |
4 g |
| Sugar |
10 g |
| Protein |
83 g |
| Cholesterol |
285 mg |
| Sodium |
1670 mg |