Mojo pork shoulder

Serves 6

  1. 4 to 5lb bone-in pork butt, fat cap trimmed 1/4in thick
  2. 1-1/2tb salt
  3. 1tb paprika
  4. 1tsp orange zest + 2/3 cup juice, about 2-3 oranges
  5. 1tsp lime zest + 1/3 cup juice + 2 limes cut into wedges, about 4-5 limes
  6. 1/3 cup fresh oregano
  7. 8 cloves garlic, smashed
  8. 2tb oil
  9. 1tb cumin
  10. 1tsp pepper
  11. 1/2 cup cilantro
  12. Tortillas or rice
  • Make a dozen 1in cuts all over pork. Rub with 2-3, cover with plastic and chill for 8-24 hours.
  • Combine fruit juices and set aside. Process zest with 6-10. Add 4tb juice and process. Rub all over pork.
  • Make 2 slings, one horizontal and one vertical, out of foil and place in roasting pan. Repeat with parchment paper. Place pork fat-side up and pour 4tb juice in bottom of pan. Loosely drape parchment over pork and crimp foil closed. Roast at 400 degrees for 3-1/2 hours, or until internal temperature reaches 190 degrees.
  • Transfer pork to cutting board and rest for 30 minutes. Combine es with remaining citrus juice, heat through and add cilantro. Shred meat into chunks and toss with 1/2 cup sauce. Serve with remaining sauce, lime wedges and rice.
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