Can I get a yum? I originally found this recipe after perusing Pinterest when I was in need of a little flavor in my life. Too often I get in a rut with food; the past few weeks, for example, I’ve been munching on granola and fruit bowls day and night. Anyways, I needed to spice it up in the dinner department and found this gem of a recipe.
This marinated pork shoulder is great because not only is it amazing with vegetables for dinner, but it’s even better the next day as left overs. Hold on, hold on, I thought the only thing better as left overs was spaghetti?! Yeah, so did I. But before you go grab your pitch forks and chase me in the direction of the noose, just try it. Slice up the left overs and use them in a cuban sandwich and you will not be disappointed.
Marinated Pork Shoulder
- 2 pounds boneless pork shoulder
- 1 orange, tested and juiced
- 1 lime, tested and juiced
- 1/2 cup cilantro
- 2 tablespoons fresh mint leaves
- 1/3 cup olive oil
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- salt and pepper
Mince, juice, zest and chop everything as needed. Add the orange juice and zest, lime juice and zest, cilantro, mint, oil, garlic and cumin into a large ziplock bag. If you have a food processor, you can throw everything in that and not have to worry about mincing the garlic or chopping up the fresh produce.
Add the pork shoulder to the bag and let it marinate over night in the fridge.
Preheat the oven to 425º. Remove the pork shoulder and place it on a sheet pan with a wire rack (the pork should not be directly on the sheet pan). Liberally salt and pepper the pork.
Bake the pork at 425º for 20 minutes, then reduce the heat to 375º and continue to cook until the internal temperature reaches 165º, about 1 hour.
Remove the pork from the oven, cover with tin foil and let sit for 10-15 minutes.
Slice and serve!