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Title: Cuban Citrus-Marinated Pork Shoulder
Categories: Pork, Citrus, Vegetables, Herbs
Yield: 11 servings

9 lb Bone-in skin-on pork
- shoulder
1 tb Dried oregano
1 tb Ground cumin
30 cl Garlic; coarse chopped
2 c Fresh orange juice
Salt & fresh ground pepper
2 c Fresh lime juice

Using a knife, score the pork skin to make a diamond
pattern, then place the meat in a bowl. In the work bowl
of a food processor or mortar and pestle, blend the
oregano, cumin, garlic, and 2 tablespoons of the orange
juice into a smooth paste. Rub the paste all over the
pork, sprinkle it with salt and black pepper to taste,
and pour over the lime juice and remaining orange juice.
Cover and refrigerate for 6-12 hours.

Position a rack in the lower third of the oven and set @
325ºF/165ºC.

Using tongs, transfer the pork skin-side up to a large
Dutch oven (reserve the marinade). Pour over 2 cups of
water, then season the pork with salt and black pepper.
Cover and bake until an instant-read thermometer
inserted into the thickest part of the meat reads
180ºF/82ºC, 4 - 5 hours, then uncover and broil to crisp
the skin, 5-10 minutes. Transfer the pork to a cutting
board (keep the juices in the pot) and place the Dutch
oven on the stove.

While the meat rests, make the mojo: Turn the heat to
high and whisk the marinade into the pan juices. When
the liquid boils, cook until the sauce has thickened
slightly, 10 - 15 minutes, then pour into a gravy boat
or bowl. Cut the pork into thick slices, transfer to a
platter, and serve, passing the mojo on the side.

By: Victoria Pesce Elliott

Serves 10 - 12

RECIPE FROM: https://www.saveur.com

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