Cuban Slow-Roasted Pork Shoulder with Garlic and Citrus

What you need

• 2 kg (4 1/2 lb) boneless pork shoulder
• 10 cloves garlic, peeled
• 25 g (1 tbsp) coarse salt
• 1 tsp dried oregano
• 1 tsp ground cumin
• 250 ml (1 cup) orange juice
• 150 ml (2/3 cup) lime juice
• 1 large onion, sliced into rings
• 2 tbsp olive oil

Method

Restated from the original video

1. 1

   Mash the garlic, salt, oregano and cumin in a mortar into a coarse paste.

2. 2

   Cut deep slits all over the pork shoulder, leaving the fat cap on.

3. 3

   Rub the paste over the pork and push some into every slit.

4. 4

   Put the pork in a deep dish, scatter the onion over and around it, then pour in the orange juice and lime juice.

5. 5

   Cover and refrigerate 4-12 hours, turning the pork a few times.

6. 6

   Take the pork out of the fridge and leave it at room temperature for 30 min.

7. 7

   Preheat the oven to 135 °C (275 °F).

8. 8

   Transfer the pork, onion and marinade to a roasting pan, fat side up, and cover tightly with foil.

9. 9

   Roast until the meat is fork-tender and the center reaches about 90 °C (195 °F), 3-4 hours. Add a splash of water if the pan dries out.

10. 10

    Lift out the pork and raise the oven to 200 °C (400 °F). Spoon the juices into a bowl.

11. 11

    Rub the olive oil over the pork and return it to the pan, uncovered. Roast until browned, about 30 min.

12. 12

    Rest the pork for 30 min, then skim the fat off the juices.

13. 13

    Slice or pull the meat and spoon the juices over each serving.

Imported from deepsouthdish.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.