Pork Shoulder Roast with Citrus Mojo and Green Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Ingredients:
1 tablespoon extra-virgin olive oil |
1/2 cup onion, minced |
2 cloves (large) garlic, minced |
1 cup fresh lemon juice |
1 cup fresh orange juice |
2 tablespoons distilled white vinegar |
2 tablespoons garlic powder |
2 tablespoons onion powder |
2 tablespoons freshly ground pepper |
1 1/2 teaspoons ground cumin |
1 tablespoon worcestershire sauce |
salt |
1 bone-in boston butt (pork shoulder, butt end) |
creamy cilantro-lime sauce |
Directions:
1. In a small saucepan, heat the olive oil. Add the onion and cook over moderate heat until softened, about 5 minutes. Add the garlic and cook until fragrant. Add the lemon and orange juices and simmer for 2 minutes. Add the vinegar. Transfer half of the mojo to a blender and let cool. Refrigerate the remaining mojo.
2. Meanwhile, in a jar, shake the garlic and onion powders, ground pepper and cumin. Add 2 tablespoons of the dry rub to the mojo in the blender. Add the Worcestershire and 1 tablespoon of salt and puree the marinade.
3. Put the pork in a resealable 1-gallon plastic bag and add the marinade. Seal the bag, pressing out the air, and refrigerate for at least 8 hours or up to 24 hours, turning occasionally. Bring the pork to room temperature.
4. Preheat the oven to 350° and set a rack in a roasting pan. Remove the pork from the marinade and pat dry. Rub the meat all over with the remaining dry rub and set it on the rack. Roast for 3 hours, until an instant-read thermometer inserted into the thickest part of the meat registers 150°. Reduce the oven temperature to 275° and roast the meat for about 3 hours longer, until very tender and an instant-read thermometer registers 180°. Remove the roast from the oven and cover with foil; let rest for 30 minutes.
5. Shred the meat, discarding the bones and excess fat. Serve the roast with the remaining mojo and the Creamy Cilantro-Lime Sauce.
|
|