Ingredients
Scale
- 4 lbs pork shoulder, bone-in
- 1 cup fresh orange juice
- 1/2 cup fresh lime juice
- 1 head of garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 cup olive oil
- 1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- Prepare the marinade by whisking together orange juice, lime juice, garlic, cumin, oregano, salt, and pepper.
- Marinate the pork in a resealable bag or dish for at least 4 hours, preferably overnight.
- Preheat the oven to 300°F (150°C).
- Remove the pork from the marinade, place it in a roasting pan, drizzle with olive oil, cover with foil, and roast for 4 to 5 hours.
- Remove the foil during the last 30 minutes to crisp the skin, optionally broiling for extra crispiness.
- Let the pork rest for 20 minutes before slicing.
- Serve sliced pork garnished with cilantro.
Notes
- For best flavor, marinate overnight.
- Use a meat thermometer to check for doneness.
- Prep Time: 15 minutes
- Cook Time: 4 to 5 hours
- Category: Main Dish
- Method: Roasting
- Cuisine: Cuban
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 37g
- Cholesterol: 120mg