Ingredients
- 3/4 cup extra-virgin olive oil
- 1 cup Iightly packed cilantro. finely chopped
- 1 Tbsp. finely grated orange zest
- 3/4 cup fresh orange juice
- 1/2 cup fresh lime juice
- 1/4 cup lightly packed mint leaves finely chopped
- 8 garlic cloves. minced
- 1 Tbsp. minced oregano
- 2 tsp. ground cumin
- Kosher salt and pepper
- 3-1/2 Ibs. boneless pork shoulder. in one piece
Details
Preparation time 45mins
Cooking time 195mins
Preparation
Step 1
1. In a bowl, whisk together all of the ingredients except salt, pepper and the pork. Whisk in 1 teaspoon each of salt and pepper. Transfer the marinade to a large resealable plastic bag
and add the pork. Seal the bag and turn to coat; set in a baking dish and refrigerate overnight.
2. Preheat the oven to 425° and set a rack over a rimmed baking sheet. Transfer the pork to a work surface; discard the marinade. Fold the pork under itself, into thirds if necessary, and tie with string to form a neat roll. Season allover with salt and pepper and set it on the rack.
3. Roast the pork for 30 minutes, until lightly browned. Reduce the oven temperature to 375° and roast for 1 hour and 30 minutes longer, until an instant-read thermometer inserted in the center registers 160°; transfer to a carving board and let rest for 30 minutes. Discard the string before slicing across the grain.
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