Ingredients
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2 cups orange juice
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1 yellow onion, sliced
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½ cup freshly squeezed lime juice
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½ cup extra-virgin olive oil
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10 cloves garlic, smashed
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2 tablespoons dark brown sugar
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1 ½ tablespoons kosher salt
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1 tablespoon dried oregano
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1 tablespoon ground cumin
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2 teaspoons freshly grated lime zest
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2 teaspoons freshly ground black pepper
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2 dried bay leaves
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3 ½ pounds bone-in pork shoulder roast
Directions
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Mix orange juice, onion, lime juice, olive oil, garlic, brown sugar, salt, oregano, cumin, lime zest, pepper, and bay leaves in a heavy Dutch oven. Add pork shoulder; turn to coat. Cover and marinate in the refrigerator, 4 hours to overnight.
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Preheat oven to 325 degrees F (165 degrees C). Remove Dutch oven from the refrigerator and cover tightly with aluminum foil.
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Bake pork in the preheated oven until heated through, about 1 1/2 hours. Flip pork carefully. Replace foil and bake for 1 hour more. Remove aluminum foil. Continue baking uncovered, turning once halfway through, until pork falls apart and marinade is reduced, 1 1/2 to 2 hours.
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Remove pork from oven and let rest for 20 minutes. Shred pork in the Dutch oven using 2 forks; mix shredded pork with the reduced marinade. Discard bay leaves.
Cook's Notes:
Use 3 pounds boneless pork shoulder if preferred. For a shoulder of this size, the total cooking time is usually 4 to 5 hours, or 1 to 1 1/2 hour per pound.
The pork can be fully prepared (marinated and braised) 1 to 2 days ahead and stored, covered, in the refrigerator. The flavor improves over time.
This is delicious made into Pulled Pork Chilaquiles.
Nutrition Facts (per serving)
298 | Calories |
22g | Fat |
11g | Carbs |
14g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 298 | |
% Daily Value * | |
Total Fat 22g | 28% |
Saturated Fat 6g | 30% |
Cholesterol 52mg | 17% |
Sodium 763mg | 33% |
Total Carbohydrate 11g | 4% |
Dietary Fiber 1g | 3% |
Total Sugars 7g | |
Protein 14g | 29% |
Vitamin C 27mg | 30% |
Calcium 43mg | 3% |
Iron 2mg | 9% |
Potassium 346mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.