Ingredients
8
8 servings
- •4 cloves garlic
- •2 teaspoons kosher salt
- •1 teaspoon ground black pepper
- •1 teaspoon ground cumin
- •1 teaspoon dried oregano
- •1 teaspoon ground coriander
- •3 tablespoons lime juice
- •3 tablespoons orange juice
- •3 tablespoons olive oil
- •1.5 teaspoons white wine vinegar
- •1 (4 pound) pork shoulder roast
Instructions
- Grind garlic, salt, pepper, cumin, oregano, and coriander into a paste using a mortar and pestle.
- Transfer 1/2 of the paste to a bowl. Add lime juice, orange juice, olive oil, and vinegar and whisk until smooth.
- Cut several deep, 1-inch-long slits into the fatty side of the pork roast. Rub the remaining paste into the slits. Put roast into a 1-gallon resealable plastic bag. Pour citrus mixture into the bag to coat roast, then squeeze as much air from the bag as possible and seal. Refrigerate, turning occasionally, 8 hours to overnight.
- Remove pork roast from refrigerator, transfer to a roasting pan, and let stand at room temperature for 30 minutes.
- Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
- Roast pork in the preheated oven for 30 minutes. Reduce the heat to 375 degrees F (190 degrees C) and continue cooking until no longer pink in the center, about 2 hours more. An instant-read thermometer inserted into the center should read at least 170 degrees F (75 degrees C).
Nutritional Facts
Per 8 servings
- Calories: 265
- Carbohydrate: 2g
- Fat: 15g
- Fiber: 0g
- Protein: 29g
- Sugar: 1g
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