A great recipe from Tyler Florence on the Food Network.
Place the pork, fat side up, in a roasting pan fitted with a rack insert, and using a sharp knife, score the surface of the meat with small slits. Prepare the adobo: In a food processor, add the garlic, oregano, cilantro, cumin, salt, and pepper. Add lime juice and orange juice. Drizzle in olive oil and pulse until you have a nice puree. Rub the marinade all over the pork, being sure to get into the incisions so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked.
Preheat the oven to 300 degrees F.
Roast the pork for 3 hours, uncovered, until the skin is crispy-brown. Let the meat rest on a cutting board for 10 minutes before slicing, covered lightly with aluminum foil. Drizzle with lime juice and garnish with cilantro.
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|Serving Size: 1 Serving (189g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 286 (69%)|
|Amt Per Serving||% DV|
|Total Fat 31.8g||42 %|
|Saturated Fat 10.1g||50 %|
|Monounsaturated Fat 15.5g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 107.4mg||33 %|
|Sodium 100mg||3 %|
|Potassium 523.7mg||14 %|
|Total Carbohydrate 4.4g||1 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 3.4g|
|Protein 26.4g||38 %|
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Calories per serving: 415
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