Garlic Pork Roast

Garlic Pork Roast
Garlic Pork Roast

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup coarsely chopped cilantro leaves

  • 1/2

    cup fresh orange juice

  • 1/2

    cup fresh lime juice

  • 9

    garlic cloves, finely chopped

  • 3

    tablespoons finely chopped oregano

  • 1 1/2

    tablespoons extra-virgin olive oil

  • Kosher salt

  • Pepper

  • 1

    5-pound, boneless pork shoulder roast with fat cap

  • Lime wedges, for serving

Directions

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. 2. 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. 3. Preheat the oven to 400°. Roast the pork fat side up for 1 hour, until lightly browned. Reduce the oven temperature to 300° 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. Make Ahead The roast pork can be refrigerated overnight; rewarm in a 300° oven. Serve With Black beans and rice.

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