Recipe Details
Ingredients
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4clovesgarlic
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2teaspoonskosher salt
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1teaspoonground black pepper
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1teaspoonground cumin
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1teaspoondried oregano
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1teaspoonground coriander
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3tablespoonslime juice
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3tablespoonsorange juice
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3tablespoonsolive oil
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1 ½teaspoonswhite wine vinegar
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1(4 pound)pork shoulder roast
Cooking Directions
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Grind garlic, salt, pepper, cumin, oregano, and coriander into a paste using a mortar and pestle.
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Transfer 1/2 of the paste to a bowl. Add lime juice, orange juice, olive oil, and vinegar and whisk until smooth.
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Cut several deep, 1-inch-long slits into the fatty side of the pork roast. Rub the remaining paste into the slits. Put roast into a 1-gallon resealable plastic bag. Pour citrus mixture into the bag to coat roast, then squeeze as much air from the bag as possible and seal. Refrigerate, turning occasionally, 8 hours to overnight.
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Remove pork roast from refrigerator, transfer to a roasting pan, and let stand at room temperature for 30 minutes.
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Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
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Roast pork in the preheated oven for 30 minutes. Reduce the heat to 375 degrees F (190 degrees C) and continue cooking until no longer pink in the center, about 2 hours more. An instant-read thermometer inserted into the center should read at least 170 degrees F (75 degrees C).
Editor’s Note
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount consumed will vary.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories265 | |
% Daily Value * | |
Total Fat 15g |
19% |
Saturated Fat 4g |
21% |
Cholesterol 86mg |
29% |
Sodium 540mg |
23% |
Total Carbohydrate 2g |
1% |
Dietary Fiber 0g |
1% |
Total Sugars 1g |
|
Protein 29g |
59% |
Vitamin C 6mg |
6% |
Calcium 34mg |
3% |
Iron 2mg |
8% |
Potassium 408mg |
9% |
* 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.
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