Prep Time::20 mins
Cook Time:: 2 hrs 30 mins
Additional Time:: 8 hrs 30 mins
Total Time:: 11 hrs 20 mins
Servings::8
Ingredients
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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 ½ teaspoons white wine vinegar
1 (4 pound) pork shoulder roast
Directions
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).
Editor’s Note
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount consumed will vary.