Cuban Roasted Pork

Ingredients

• 4 pounds pork shoulder
• 6 cloves garlic
• ½ cup orange juice
• ¼ cup lime juice
• 1 tablespoon oregano
• 2 tablespoons olive oil
• 1 tablespoon salt
• 1 teaspoon black pepper

Instructions

1. 1

   Score the 4 lb pork shoulder's skin in a crosshatch pattern, about 1 inch apart, without cutting into the meat.

2. 2

   In a small bowl, mash the 6 garlic cloves with the 1 tbsp salt and 1 tsp black pepper into a paste.

3. 3

   Stir the 0.5 cup orange juice, 0.25 cup lime juice, 1 tbsp oregano, and 2 tbsp olive oil into the garlic paste to make a marinade.

4. 4

   Rub the marinade all over the pork, working it into the scores. Cover and refrigerate overnight, or at least 4 hours.

5. 5

   Preheat oven to 325°F. Place pork on a rack in a roasting pan, skin side up.

6. 6

   Roast until the skin is crackling and the internal temperature reaches 195°F, about 3.5 to 4 hours. If skin isn't crispy, broil for 5 minutes.

7. 7

   Rest the pork for 20 minutes before slicing. Serve with the pan juices.

Tools you’ll need

• roasting pan with rack
• small bowl
• knife
• cutting board
• meat thermometer

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