Nutrition balance score
Good
Glycemic Index
34
Low
Glycemic Load
3
Low
Nutrition per serving
Calories776.4 kcal (39%)
Total Fat61.6 g (88%)
Carbs7.6 g (3%)
Sugars3 g (3%)
Protein47 g (94%)
Sodium295.4 mg (15%)
Fiber0.9 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
¾ cupextra-virgin olive oil
1 tablespoonorange zest
¾ cupfresh orange juice
½ cupfresh lime juice
1 cupcilantro
finely chopped
¼ cupmint leaves
lightly packed, finely chopped
8garlic cloves
minced
1 tablespoonoregano
minced 2 teaspoons dried oregano
2 teaspoonsground cumin
kosher salt
pepper
3.5 poundsboneless pork shoulder
in one piece
Instructions
Step 1
If you have a food processor: Add the orange juice, cilantro leaves, mint leaves, and smashed (not minced) garlic cloves, and pulse until everything is finely chopped. Add this mixture to a ziplock bag, along with the rest of the oil, zest, lime juice, oregano, and cumin.
Step 2
If you don't have a food processor: In a large ziplock bag, combine olive oil, orange zest, orange juice, lime juice, chopped cilantro, chopped mint, minced garlic, oregano, and cumin. Shake it around a bit to mix it up, then add the pork shoulder.
Step 3
Place the zipped-up bag in a baking dish, and put it in the fridge overnight, or for several hours at least.
Step 4
Preheat oven to 425°F (220°C). Place a wire rack over a rimmed baking sheet.
Step 5
Place the pork on the rack and discard the marinade. Salt and pepper the pork well.
Step 6
Roast the pork for 30 minutes. It should be lightly browned.
Step 7
Turn the oven down to 375°F (190°C). Roast for another 1 hour and 20-30 minutes, or until a meat thermometer reads 160°F (71°C).
Step 8
Transfer to a cutting board, cover with aluminum foil, and let rest for at least 20 minutes.
Step 9
Carve against the grain and serve.
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