My mother used to prepare a tart soup like this. It was unique, so I decided to write it down for my own benefit and to share it with others.
| Prep Time: | 35 mins |
| Cook Time: | 4 hrs |
| Additional Time: | 4 hrs 20 mins |
| Total Time: | 8 hrs 55 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 2 cups orange juice
- 1 yellow onion, sliced
- ½ cup freshly squeezed lime juice
- ½ cup extra-virgin olive oil
- 10 cloves garlic, smashed
- 2 tablespoons dark brown sugar
- 1 ½ tablespoons kosher salt
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 2 teaspoons freshly grated lime zest
- 2 teaspoons freshly ground black pepper
- 2 dried bay leaves
- 3 ½ pounds bone-in pork shoulder roast
Instructions
- Mix orange juice, onion, lime juice, olive oil, garlic, brown sugar, salt, oregano, cumin, lime zest, pepper, and bay leaves in a heavy Dutch oven. Add pork shoulder; turn to coat. Cover and marinate in the refrigerator, 4 hours to overnight.
- Preheat oven to 325 degrees F (165 degrees C). Remove Dutch oven from the refrigerator and cover tightly with aluminum foil.
- Bake pork in the preheated oven until heated through, about 1 1/2 hours. Flip pork carefully. Replace foil and bake for 1 hour more. Remove aluminum foil. Continue baking uncovered, turning once halfway through, until pork falls apart and marinade is reduced, 1 1/2 to 2 hours.
- Remove pork from oven and let rest for 20 minutes. Shred pork in the Dutch oven using 2 forks; mix shredded pork with the reduced marinade. Discard bay leaves.
- Use 3 pounds boneless pork shoulder if preferred. For a shoulder of this size, the total cooking time is usually 4 to 5 hours, or 1 to 1 1/2 hour per pound.
- The pork can be fully prepared (marinated and braised) 1 to 2 days ahead and stored, covered, in the refrigerator. The flavor improves over time.
- This is delicious made into
- .
Nutrition Facts
| Calories | 298 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 1 g |
| Protein | 14 g |
| Saturated Fat | 6 g |
| Sodium | 763 mg |
| Sugars | 7 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
I had two small pork loins I needed to use up, so followed the recipe exactly except it cooked very fast and was done in about 2.5 hours. I shredded it and let it sit overnight and used it in the recipe the submitter suggested. The pork was excellent and so was the recipe! I received rave reviews on it the next morning at our brunch.