This ultraflavorful Puerto Rican classic roast pork shoulder marinates overnight in a blend of citrus, garlic, and herbs, then cooks slowly in the oven until it's deeply caramelized.
Ingredients
- 1 cup cilantro leaves, coarsely chopped
- 1/2 cup orange juice, freshly squeezed
- 1/2 cup lime juice, freshly squeezed
- 9 garlic cloves, finely chopped
- 3 tablespoons fresh oregano, finely chopped
- 1 1/2 tablespoons extra-virgin olive oil
- 2 tablespoons kosher salt, plus more to season
- 1/2 teaspoon freshly ground black pepper, plus more to season
- 1 boneless pork shoulder roast with fat cap (5 pounds)
- lime wedges, for serving
Instruction
- Gather all the ingredients.
- In a large, sturdy resealable plastic bag, combine the cilantro, orange and lime juices, garlic, oregano, olive oil, 2 tablespoons of kosher salt, and 1/2 teaspoon of pepper. Add the pork shoulder, seal the bag, and turn to coat. Transfer the bag to a large baking dish and refrigerate the pork overnight, turning the bag once or twice.
- Remove the pork from the marinade and scrape off the garlic and herbs; discard the marinade. Season the pork all over with salt and pepper and transfer to a large enameled cast-iron casserole. Let stand at room temperature for 1 hour.
- Preheat the oven to 400°F. Roast the pork fat side up for 1 hour, until lightly browned. Reduce the oven temperature to 300°F and roast for 4 hours longer, until the pork is very tender and the fat cap is crispy; transfer to a carving board and let rest for 30 minutes.
- Chop the fat cap into bite-size pieces. Carve, shred, or pull apart the pork and garnish with the crispy cap pieces.
- Serve with lime wedges.
