| Level: | Easy |
| Total: | 3 hr 25 min |
| Prep: | 40 min |
| Cook: | 2 hr 45 min |
| Yield: | 8 servings |
Ingredients
- 4 1/2 cups fresh orange juice, divided
- 1 1/4 cups fresh lime juice, divided
- 1 orange, zested
- 1 lime, zested
- 1/2 cup finely chopped fresh oregano, divided
- 12 cloves garlic, coarsely chopped
- 1/2 cup olive oil
- 1 bone-in pork shoulder (about 4 to 6 pounds), trimmed of excess fat
- Salt and freshly ground black pepper
- Mojo Dipping Sauce, recipe follows
- Plantains with Rum and Brown Sugar, recipe follows
- 8 cloves garlic
- 1 serrano chile, chopped
- 3 tablespoons chopped cilantro leaves
- Salt
- 1/2 cup orange juice
- 1/4 cup lime juice
- 1/4 cup extra-virgin olive oil
- 4 tablespoons unsalted butter
- 1/2 cup light brown muscavado sugar
- 3 ripe plantains, peeled and sliced on the bias into 1/2-inch-thick slices
- 1/2 cup dark rum
Instructions
- Combine 4 cups of the orange juice and 1 cup of the lime juice and zest in a large saucepan over high heat and reduce to 2 cups. Remove from the heat and stir in the remaining orange juice and lime juice add a few cloves of garlic and 1/4 cup of the oregano. Let cool to room temperature.
- Using a paring knife, make small slits over the entire surface of the pork and rub the garlic into the slashes. Whisk together the oil and remaining 1/4 cup of the oregano in a large roasting pan, add the pork and turn to coat, cover and let marinate in the refrigerator for at least 4 hours and up to 24 hours.
- Preheat the oven to 425 degrees F.
- Remove the pork from the refrigerator 30 minutes before roasting. Season the pork with salt and pepper and cook for 30 minutes. Reduce the heat to 375 degrees F and continue roasting, basting with the marinade during the last 30 minutes of roasting until golden brown and an instant-read thermometer inserted into the center reaches 150 degrees F. Remove from the oven, baste with any remaining glaze, tent loosely and let rest 15 minutes before slicing.
- Serve the pork with the Mojo Dipping Sauce and the Plantains with Rum and Brown Sugar.
- Using a mortar and pestle, mash the garlic, serrano, cilantro and a few pinches of salt until it becomes a paste. Add the orange juice, lime juice and oil and stir to combine.
- Heat butter in a large saute pan over high heat. Add the sugar and cook until melted. Add the plantains and cook until soft and heated through. Remove pan from the heat, add the rum, return to the heat and cook until the alcohol has reduced.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1010 |
| Total Fat | 65 g |
| Saturated Fat | 20 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 5 g |
| Sugar | 38 g |
| Protein | 40 g |
| Cholesterol | 166 mg |
| Sodium | 1496 mg |
Reviews
I did not cook according to the directions. I marinated the pork overnight. I used a le creuset oval Dutch oven to marinate and cook the pork. The next morning I put the pork in the covered Dutch oven in the oven at 275 degrees for about 7 hours. Then, I uncovered it, turned the oven up to 375 degrees and basted for about an hour. So tender and fell off the bone.
The recipe was a bit labor intensive. I did juice 10 lbs of oranges and 8 limes. Peeling all that garlic… I needed a sous chef lol.
– I used a 4.88 lb pork shoulder & followed the marinating directions exactly except I used dried oregano
-After rolling the pork in the oil & oregano mixture I poured the marinade over the pork & let it sit overnight.
-I cooked it in a crock pot on high heat for about 5 hours.
-When I put the pork in the crock I only poured in enough marinade to come up a little less than half way up the pork. (threw away the rest). I periodically scooped marinade out of the crock pot and poured it over the pork.
-I did not have a thermometer – I just stopped cooking it whenever the pork began to easily pull apart with a fork. (about 5 hours)
-I removed the pork from the crock pot & marinade and pulled it apart with 2 forks
I served with rice & beans
Please consider adding the following instructions:
– How long do you cook at 375? Total cooking time says 2hrs 45min, but ours reached internal temp 150 in an hour of total cooking time and was very tough when we pulled it out. Should it be more ‘low-n-slow’?
– When and where do you add the zested lime and orange?
– Is the Orange/Lime Juice concoction the marinade or the glaze? We assume its the marinade, as it contained the only listed acidic ingredients. If this is the case, do you continue to baste the cooked pork with marinade that contained raw pork overnight?
1. Using a knife, score pork skin to make a diamond pattern. Purée oregano, cumin, garlic, and 2 tbsp. orange juice in a food processor. Rub purée over pork; season with salt and pepper; transfer to a bowl. Pour remaining orange and lime juices over pork; chill, covered, overnight.
2. Remove pork from marinade (reserve marinade season with salt and pepper. Heat oven to 325°. Put pork skin side up on a rack in a roasting pan; add 2 cups water. Cover pork with parchment and foil. Bake until a thermometer reads 180°, 4–5 hours. Remove foil; broil until crispy, 5–10 minutes.