This oven roasted pork shoulder recipe turned out very juicy, tender and flavorful. I marinated it for 24 hours in fresh garlic, cilantro and lots of lime juice. One can serve the pork as a single dinner if hosting a large dinner party. If one has leftovers it can be transformed into many great dishes for later in the week such as pork sliders, cubans, and/or tacos for instance.
| Servings |
People
|
Ingredients
- 6 limes juiced
- 8 garlic cloves (peeled)
- 3 tbsp extra-virgin olive oil
- 1 5lb pork shoulder or butt
- 1 tbsp salt
- 1 cup fresh cilantro Must be fresh and the cup hand packed.
- 4 cups water
Ingredients
|
|
Instructions
- In a blender or food processor, combine cilantro, garlic cloves and lime juice. Pulse until well chopped and mixed.
- Using a sharp knife cut diamond cross patterns into the fatty/skin side of the pork.
- Place pork in a large freezer bag or bowl and top with cilantro, lime, garlic marinade. Be sure to coat all sides.
- Preheat oven to 450 degrees. Foil a roasting pan well and add 4 cups of water.
- Place the roast fat side down into the roasting pan. Add all left over marinade to the water. Cover the roasting pan well with foil and roast for 90 minutes.
- After 90 minutes, reduce oven temperature to 350 degrees, remove foil, turn fat side up and roast for an additional 90 minutes. Baste pork with juices every 15 minutes.
- Remove from oven and cover with foil. Let the pork shoulder rest for 15 minutes.
- Carefully transfer the pork roast to a cutting board and cut against the grain, spoon on juices from the roasting pan and serve.
Recipe Notes
Follow me on social media @timsnykitchen