Jalapeno and Citrus Roast Pork
Ingredients
- 1 6- to 8-pound boneless pork shoulder
- Juice and zest of 2 naval oranges
- Juice and zest of 2 limes
- 2 jalapeno peppers, seeded and minced
- 6 garlic cloves
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh thyme leaves (or 1 tablespoon dried thyme leaves)
- 2 tablespoons kosher salt
- 1 tablespoon dried oregano leaves
- 1 tablespoon ground cumin
- 1 tablespoon black pepper
- 1/2 teaspoon cayenne pepper
Instructions
Preheat oven to 325 degrees. Pat pork shoulder dry and place fat side up in a large roasting pan lightly coated with cooking spray. With a sharp knife, make 10-12 deep slits on the top and sides of the roast; set aside. Combine the remaining ingredients in a blender and puree. Pour the citrus mixture over the roast and massage some into the deep slits. Cover pan tightly with aluminum foil and roast until pork is very tender, about 5 hours, removing the foil during the last 30 minutes of cooking time to allow top to brown. Remove roast from oven and let rest for 20 minutes. Shred meat and discard excess fat. Serve with the pan juices ladled on top. Makes 8-10 servings.