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extra-virgin olive oil cilantro orange zest orange juice lime juice lightly packed mint leaves garlic oregano ground cumin kosher salt pepper pork shoulder
Viewed: 37 - Published at: 7 years agoIngredients
- 3/4 cup extra-virgin olive oil
- 1 cup lightly packed cilantro, finely chopped
- 1 tablespoon 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 tablespoon minced oregano
- 2 teaspoons ground cumin
- Kosher salt
- Pepper
- 3 1/2 pounds boneless pork shoulder, in one piece
Method
- 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.
- 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 all over with salt and pepper and set it on the rack.
- 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.
