Bakers Dozen Garlic and Citrus Pork
Ingredients
- 1 5 lb. bone-in pork shoulder with fat cap
- 1 cup chopped cilantro
- 1/2 cup orange juice
- 1/2 cup fresh lime juice
- 13 cloves garlic, minced
- 2 tblsp. Kosher salt
- 3 tblsp. fresh thyme, chopped
- 3 tblsp. extra virgin olive oil
- fresh ground pepper
Preparation
- In large plastic bag combine cilantro, juices, garlic, thyme, salt, olive oil and a few grinds of black pepper.
- Add pork shoulder and turn to mix well.
- Place bag in refrigerator and allow to marinate over night, turning bag a few times.
- Remove pork from marinade and place on rack inside roasting pan. Let roast sit at room temperature for an hour.
- Preheat oven to 400.
- Roast pork fat side up for an hour at 400.
- Lower heat to 300 and roast pork for another 4 hours.
- Remove from oven and let rest for 30 minutes.
- Remove fat cap and slice into pieces. Slice or pull the pork shoulder, discard bone. Garnish with fat.
- Serve with citrus or salsa verde.