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- Serving: Serves 4 to 6
This delicious and savory pork shoulder recipe is a delicious way to slow-cook pork shoulder until it's tender, full of flavor and juicy.
- 1 boneless pork shoulder (about 4 pounds), skin on
- 5 garlic cloves, smashed
- 1 handful fresh oregano
- 1 bunch of fresh cilantro
- 1 teaspoon ground cumin
- 1/4 cup kosher salt
- 1 tablespoon coarsely ground black pepper
- Juice of 2 limes
- Juice of 1 orange
- 2 tablespoons white wine vinegar
- 1 cup extra-virgin olive oil
- Place the pork, fat-side up, in a roasting pan fitted with a rack insert, and using a sharp knife, score the surface of the meat with small slits.
- To prepare a mojo, in a food processor, add the garlic, oregano, cilantro, cumin, chile, salt and pepper. Squeeze in orange juice, lime juice, and add vinegar. Drizzle in olive oil and pulse until you have a nice puree. Split the mixture in half, reserving half to serve fresh and half to marinate the pork.
- Rub the marinade all over the pork, being sure to get into the incisions so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight.
- Allow the meat to sit at room temperature for 30 minutes before cooking. Preheat the oven to 300 degrees F. Roast the pork for 3 hours, uncovered, until the skin is crispy-brown. Let the meat rest on a cutting board for 10 minutes before slicing. Serve with reserved fresh sauce.