Cuban-Style Roast Pork Shoulder
10 Servings
INGREDIENTS:
7-8 Pound Pork Shoulder
1 Head Garlic, Broken In Cloves, Peeled, Finely Chopped
1 Tablespoon Salt
2 Cups Lime Juice
1 Tablespoon Olive Oil
2 Teaspoons Ground Cumin
2 Teaspoons Dried Oregano
1 Teaspoon Black Pepper
DIRECTIONS:
Using paring knife, make 1/2-inch-deep slits over pork about 2 inches apart. Mix lime juice, olive oil, cumin, oregano and black pepper in food processor. Pour half of mojo sauce over pork in large ziploc bag. Refrigerate pork turning occasionally, at least 12 hours and up to 1 day. Cover and refrigerate remaining mojo sauce separately.
Preheat roaster oven to 350 degrees F. Generously sprinkle pork all over with salt and pepper. Arrange pork, fat side up, in roaster. Roast pork until meat thermometer inserted into center of pork registers 190 degrees F. about 3 hours and 30 minutes.
Transfer pork roast to cutting board; let rest 10 minutes. Slice pork and transfer to platter. Drizzle reserved mojo sauce over and serve.