Description
Fragrant, savory, and succulent pork roast the whole family will love. Serve with cumin scented black beans, and mashed sweet potatoes.
Ingredients
- 4 cloves garlic
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 3 tablespoons lime juice
- 3 tablespoons orange juice
- 3 tablespoons olive oil
- 1 ½ teaspoons white wine vinegar
- 1 (4 pound) pork shoulder roast
Instructions
- Grind garlic
- salt
- black pepper
- cumin
- oregano
- and coriander into a paste using a mortar and pestle.
- Transfer half of the garlic and spice paste to a bowl; add lime juice
- orange juice
- olive oil
- and vinegar. Beat the mixture with a whisk until smooth.
- Cut several inch-long
- deep slits into the fatty side of the pork roast. Rub the reserved garlic paste into the slits.
- Put rubbed roast into a gallon-size resealable plastic bag. Pour the liquid mixture over the roast
- squeeze as much air from the bag as possible and seal; refrigerate
- turning occasionally
- 8 hours to overnight.
- Remove pork roast from refrigerator
- put into a roasting pan
- and let warm at room temperature for 30 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Roast pork in preheated oven for 30 minutes
- reduce heat to 375 degrees F (190 degrees C)
- and continue cooking until pork is no longer pink in the center
- about 2 hours more. An instant-read thermometer inserted into the center should read at least 170 degrees F (75 degrees C).
Prep Time: 10 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 48 mins
Servings: 8