Ingredients
- 1 Tbsp. paprika
- 1 Tbsp. oregano
- 1 Tbsp. cumin
- 1 1/2 te3a. garlic powder
- 1 boneless pork shoulder roast
- 1/4 cup fresh orange juice
- 2 Tbsp. fresh lime juice
- 1/2 tea. salt
- 1/2 tea. pepper
Preparation
Step 1
In a large bowl, combine the paprika, oregano, cumin and garlic powder with the salt and pepper. Add pork roast and rub all over with the spice mixture.
Transfer the pork to a zip-lock 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 to to 24 hours.
Preheat over to 325. Arrange the pork, fat side up in a dutch oven. Cover and cook 1 hour. Remove the pot from the oven and turn the pork, fat side down. Cover and continue to cook until fork-tender, about 1 1/2 hours more.
Increase the oven temperature to 375. Uncover, turn the pork, fat side up, and continue to cook, basting occasionally, until the top begins to brown and sizzle, about 30 minutes.
Transfer pork to a cutting board and let rest 10-20 minutes.
Discard 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 pork and serve with the sauce.