This luscious, Caribbean-inspired preparation for garlicky roast pork works especially well with the cut known as picnic shoulder, which gives you crisper skin than the more popular boston butt. Some cooks like to remove the skin and cook it separately, but we like the mix of textures that you get when you roast the pork with the skin on. (Besides, the fat layer under the skin continually bastes the meat as it roasts.)
I usually double marinade or at least the juice
1. Toast cumin and peppercorns in a skillet over medium heat, 2–3 minutes. Transfer to a small food processor along with oregano, cayenne, garlic, and 1 tbsp. salt; process to a paste. Cut about twenty-five 1 1/2"-wide slits in the pork about 1" deep. Rub garlic paste all over pork, pressing it into slits. Transfer pork to a roasting pan. Whisk together orange juice, lime juice, oil, and 2 tbsp. salt in a bowl; pour over pork. Cover and refrigerate, turning occasionally, for 18–24 hours.
2. Remove pork from refrigerator 2 hours before you are ready to roast, to allow it to come to room temperature. Heat oven to 325°. Roast, basting every 30 minutes, until a meat thermometer inserted in thickest part of pork registers 160°, about 3 hours total. (Add 1 cup water to pan when liquid evaporates; cover loosely with foil if skin gets too dark.) Let rest for 15 minutes, then carve (see Carving Pork Shoulder) and serve.
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Serving Size: 1 Serving (488g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1192 | ||
Calories from Fat: 844 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 93.8g | 125 % | |
Saturated Fat 32g | 160 % | |
Monounsaturated Fat 42.1g | ||
Polyunsanturated Fat 10.1g | ||
Cholesterol 322.1mg | 99 % | |
Sodium 332.1mg | 11 % | |
Potassium 1441.2mg | 38 % | |
Total Carbohydrate 6.4g | 2 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 5.4g | ||
Protein 76.8g | 110 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1192
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