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Prep Time: 10 Minutes Cook Time: 290 Minutes |
Ready In: 300 Minutes Servings: 8 |
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A great dinner served with a side of black beans and some smashed potatoes...ooooweee!! You can also used the leftove pork for Cuban sandwiches, with pork, ham, cheese, pickles, and mustard; grill weighted down or in a panini press. From Sara Moulton. Cook time does not include overnight marinating time. Ingredients:
1 (8 lb) pork shoulder, bone-in with skin |
3/4 cup lime juice, fresh |
6 garlic cloves, minced |
1 1/2 tablespoons kosher salt |
2 teaspoons black pepper, freshly ground |
2 tablespoons dried oregano |
1 cup distilled white vinegar |
1/4 cup grapefruit juice, fresh |
1/4 cup orange juice, fresh |
1 tablespoon adobo seasoning |
Directions:
1. Using a small knife, make 1-inch long incisions in the skin of the pork shoulder about 2 inches apart.
2. Combine 3 Tbs of the lime juice, garlic, salt, pepper and oregano in a small bowl.
3. Rub this mixture into the slashes and along the underside of the pork.
4. Combine the remaining lime juice, vinegar, grapefruit juice, orange juice, and adobo seasoning in a bowl large enough to hold the meat.
5. Add the pork, skin side up.
6. Cover and refrigerate overnight, turning occasionally.
7. Remove from the refrigerator an hour before cooking.
8. To cook, preheat oven to 300ºF.
9. Transfer the pork and its marinade to a roasting pan.
10. Cover the pan with a lid or aluminum foil and roast until very tender, about 5 hours.
11. Let cool slightly in the liquid, then transfer the pork to a cutting board and discard the skin and excess fat.
12. Slice and serve.
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