Directions:
- Using a small knife, make 1-inch long incisions in the skin of the pork shoulder about 2 inches apart.
- Combine 3 Tbs of the lime juice, garlic, salt, pepper and oregano in a small bowl.
- Rub this mixture into the slashes and along the underside of the pork.
- Combine the remaining lime juice, vinegar, grapefruit juice, orange juice, and adobo seasoning in a bowl large enough to hold the meat.
- Add the pork, skin side up.
- Cover and refrigerate overnight, turning occasionally.
- Remove from the refrigerator an hour before cooking.
- To cook, preheat oven to 300ºF.
- Transfer the pork and its marinade to a roasting pan.
- Cover the pan with a lid or aluminum foil and roast until very tender, about 5 hours.
- Let cool slightly in the liquid, then transfer the pork to a cutting board and discard the skin and excess fat.
- Slice and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 114.32 Kcal (479 kJ) | ||
| Calories from fat | 40.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.51g | 7% | |
|---|---|---|---|
| Cholesterol | 37.99mg | 13% | |
| Sodium | 729.23mg | 30% | |
| Potassium | 278.82mg | 6% | |
| Total Carbs | 5.34g | 2% | |
| Sugars | 1.18g | 5% | |
| Dietary Fiber | 0.53g | 2% | |
| Protein | 11.8g | 24% | |
| Vitamin C | 15mg | 25% | |
| Iron | 1mg | 6% | |
| Calcium | 35.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 87.19 Kcal (365 kJ) | ||
| Calories from fat | 30.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.44g | 7% | |
|---|---|---|---|
| Cholesterol | 28.97mg | 13% | |
| Sodium | 556.14mg | 30% | |
| Potassium | 212.64mg | 6% | |
| Total Carbs | 4.07g | 2% | |
| Sugars | 0.9g | 5% | |
| Dietary Fiber | 0.41g | 2% | |
| Protein | 9g | 24% | |
| Vitamin C | 11.5mg | 25% | |
| Iron | 0.8mg | 6% | |
| Calcium | 27.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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