- 6
- 10 mins
- 210 mins
Ingredients
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 1/2 tap garlic powder
- 1 boneless pork shoulder roast (5lb) tied if needed.
- 1/4 C fresh orange juice
- 2 Tbs fresh lime juice
Preparation
Step 1
In a large bowl, combine the paprika, oregano, cumin and garlic powder with 1 1/2 tsp salt and 1 1/2 tsp pepper. Add the pork and rub all over with the spice mixture. Transfer the pork to a resealable plastic bag, adding any seasoning that didn't adhere. Add the orange and lime juices. Seal the bag; turn a few times to distribute the mixture. Place in a large bowl and refrigerate for at least 12 hours and up to 24 hours, turning once or twice. Remove the pork and pat dry.
Position a rack in the lower third of the oven; preheat to 325*. In a 5-6qt Dutch oven, arrange the pork fat side up. Cover and cook 1 hour. Remove the post from the oven and turn the pork, far side down. Cover and continue to cook until pork is fork tender, 1.5 hours longer. Increase oven temperate to 375*. Uncover the pot, turn the pork, fat side up and continue to cook, basting occasionally, until the top begins to brown and sizzle, about 30 minutes. Transfer the pork to cutting board and let rest 10-20 minutes.
Discard the excess fat from the pot. Add 1/3 Cup water and bring to a simmer, scraping up any browned bits, to make the sauce. Carve the pork and serve with the sauce.