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Ingredients
Scale
- 3/4 cup extra-virgin olive oil
- 1 tablespoon orange zest
- 3/4 cup fresh orange juice
- 1/2 cup fresh lime juice
- 1 cup cilantro, finely chopped
- 1/4 cup lightly packed mint leaves, finely chopped
- 8 garlic cloves, minced
- 1 tablespoon minced oregano
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- Kosher salt and pepper
- 3 1/2 pounds boneless pork shoulder (in one piece)
Instructions
- Prepare the marinade using a food processor or a ziplock bag with the listed marinade ingredients.
- Add the pork shoulder to the marinade, seal, and refrigerate for a few hours or overnight.
- Preheat the oven to 425°F (220°C) and set up a wire rack over a baking sheet.
- Remove the pork from the marinade, season with salt and pepper, and roast at 425°F for 30 minutes.
- Lower the temperature to 375°F (190°C) and continue roasting for 1 hour and 20-30 minutes until the meat reaches 160°F (70°C).
- Let the pork rest for at least 20 minutes before carving. Serve with sides.
Notes
Marinating the pork longer enhances the flavor.
Resting the pork before carving ensures juiciness.
Consider adding jalapeños or cayenne for extra heat.
- Prep Time: 10 minutes
- Cook Time: 1 hour 50 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Cuban
Nutrition
- Calories: 450
- Sugar: 1
- Sodium: 600
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 1
- Protein: 40
- Cholesterol: 100