- 3/4 cup extra-virgin olive oil
- zest of one orange
- 3/4 cup fresh orange juice
- zest of 2 limes
- 1 mango diced
- 1 cup fresh cilantro, finely chopped
- 1/4 cup lightly packed mint leaves, finely chopped
- 8 garlic cloves, minced
- 1 tablespoon minced dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon ground ginger
- Kosher salt and pepper
- 3 and 1/2 pounds boneless pork shoulder, in one piece*
- Put the orange juice, lime juice, cilantro leaves, mint leaves, and garlic in food processor or blender and pulse until everything is finely chopped. Add this mixture to a zip lock bag, along with the oil, zest, oregano, ginger and cumin.
- Now add the pork shoulder to the bag as well. Try to remove as much if not all of the air out of the bag. This will keep all of the pork in contact with the marinade.
- Seal and place bag in a baking dish, and put it in the fridge overnight, or several hours at least.
- Preheat oven to 425 degrees F.
- Place a wire rack over a baking sheet that has a rim too catch the drippings.
- Place the pork on the rack and discard the marinade.
- Salt and pepper the pork well.
- Roast the pork for 30 minutes. It should be lightly browned.
- Turn the oven down to 375 degrees F. Roast for another 1 hour and 20-30 minutes, or until a meat thermometer reads 160.
- Remove roast to cutting board and tent for 20-30 minutes. This will allow the juices to redistribute within the roast.
- Cut diagonally against the grain and garnish with limes slices and a peach-mango salsa . (I substituted tomatoes for the peaches in this recipe)
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