Slow-Roasted Pork with Citrus and Garlic Recipe

This citrus-infused Slow-Roasted Pork is a stunning centerpiece as well as being packed with vibrant Cuban flavors. Roasting the shoulder low and slow makes the meat go meltingly tender, which along with the fresh orange and lime juices adds a zesty brightness to this dish that is so satisfying for a taco night.

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Slow-Roasted Pork with Citrus and Garlic Recipe Ingredients

• The Spice Paste:
  • 10 cloves garlic
  • 2 tablespoons fresh oregano
  • 1 tablespoon fresh thyme
  • 2 tablespoons coriander seeds
  • 2 teaspoons cumin seeds
  • 4 bay leaves
  • 2 tablespoons Kosher salt
  • 1 teaspoon freshly ground pepper
• The Pork & Marinade:
  • 1 (6-to-8-pound) Boston butt pork shoulder
  • Juice of 6 oranges (peels reserved)
  • Juice of 4 lemons (peels reserved)
  • Juice of 4 limes
  • 1/4 cup Worcestershire sauce
  • 3/4 cup extra-virgin olive oil
  • 3 white onions, thinly sliced

How To Make Slow-Roasted Pork with Citrus and Garlic Recipe

1. Make the spice paste: In a food processor, combine the garlic, oregano, thyme, coriander seeds, cumin seeds, bay leaves, salt, and pepper. Pulse until it forms a thick, coarse paste.
2. Prep the pork: Trim the pork shoulder, leaving just a thin layer of fat cap. Use a paring knife to make deep slits (about every 2 inches) all over the roast. Rub the spice paste vigorously over the pork, pushing it deep into the slits.
3. Marinate: In a large bowl, whisk together the orange juice, lemon juice, lime juice, Worcestershire sauce, and olive oil. Place the pork in the bowl (or a large bag). Top with the sliced onions and the reserved orange and lemon peels. Cover and refrigerate for at least 8 hours, or up to 2 days.
4. Initial roast: Bring the pork to room temperature for 1 hour. Preheat the oven to 450°F (230°C). Remove the citrus peels and set aside in the fridge. Place the pork on a rack in a large roasting pan (reserve the marinade and onions). Roast uncovered for 1 hour to brown the exterior.
5. Braise: Pour the reserved marinade and onions over the pork (remove the rack if needed so it sits in the juice). Cover the pan tightly with foil. Lower the oven to 350°F (175°C) and roast for 2 hours.
6. Final roast: Uncover the pork. Scatter the reserved citrus peels around the meat. Continue to roast, basting occasionally with the pan juices, for another 1 hour 30 minutes to 2 hours. The meat is done when it is dark brown and a thermometer registers 190°F (88°C).
7. Serve: Rest the pork for 10 minutes. Skim the fat from the pan juices. Slice or pull the pork and serve with the caramelized onions and citrusy jus.

Recipe Tips

• The Citrus Bomb: Don’t throw away the peels! The essential oils in the skin add a perfume to the pork that juice alone cannot achieve. Roasting them at the end caramelizes those oils into the sauce.
• Shoulder Selection: Use “Boston Butt” (which is actually the shoulder). It has the perfect ratio of fat and connective tissue to stay moist during a 5-hour cook. Lean loins will turn into leather.
• Temperature Drop: The initial blast at 450°F sears the juices in, while the drop to 350°F gently melts the collagen. Don’t rush the low-and-slow part, or the meat will be tough.
• Deep Slits: Be aggressive with your knife work. The deep slits are the only way the garlic and cumin flavor penetrates the center of such a massive cut of meat.

What To Serve With Slow-Roasted Pork with Citrus and Garlic Recipe

This Slow-Roasted Pork with Citrus and Garlic Recipe is essentially the base for the world’s best tacos or sandwiches. Serve piles of the meat with warm Corn Tortillas, fresh cilantro, and Pickled Red Onions for a taco bar. Alternatively, serve it Cuban-style alongside Black Beans and Rice with fried plantains. The citrusy pan juices are liquid gold—drizzle them over everything.

How To Store Slow-Roasted Pork with Citrus and Garlic Recipe

• Refrigerate: Store the pork in the juices in an airtight container for up to 4 days. The fat will rise to the top and harden, forming a seal that keeps the meat fresh.
• Reheat: Reheat in a covered dish in the oven at 300°F. Or, for carnitas style, fry chunks in a skillet until crispy.
• Freeze: This pork freezes incredibly well. Shred it and freeze in portion-sized bags with a little juice for up to 3 months.

Slow-Roasted Pork with Citrus and Garlic Recipe Nutrition Facts

• Calories: 650 kcal
• Fat: 45g
• Carbohydrates: 15g
• Protein: 45g

Nutrition information is estimated per serving.

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