"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Garlicky Roast Pork Shoulder Recipe

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This recipe for Garlicky Roast Pork Shoulder, by , is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Ali Kaminski

Category:
Category:

Ingredients:  
Ingredients:  
1 cup coarsely chopped cilantro leaves
1/2 cup fresh orange juice
1/2 cup fresh lime juice
9 garlic cloves, finely chopped
3 tablespoons finely chopped oregano
1 1/2 tablespoons extra-virgin olive oil
Kosher salt
Pepper
1 5-pound, boneless pork shoulder roast with fat cap
Lime wedges, for serving

Directions:
Directions:
Step 1
In a large, sturdy resealable plastic bag, combine the cilantro, orange and lime juices, garlic, oregano, olive oil, 2 tablespoons of kosher salt and 1/2 teaspoon of pepper. Add the pork shoulder, seal the bag and turn to coat. Transfer the bag to a large baking dish and refrigerate the pork overnight, turning the bag once or twice.

Step 2
Remove the pork from the marinade and scrape off the garlic and herbs; discard the marinade. Season the pork all over with salt and pepper and transfer to a large enameled cast-iron casserole. Let stand at room temperature for 1 hour.

Step 3
Preheat the oven to 400. Roast the pork fat side up for 1 hour, until lightly browned. Reduce the oven temperature to 300 and roast for 4 hours longer, until the pork is very tender and the fat cap is crispy; transfer to a carving board and let rest for 30 minutes. Chop the fat cap into bite-size pieces. Carve, shred or pull apart the pork and garnish with the crispy cap pieces. Serve with lime wedges.

The roast pork can be made ahead, refrigerated overnight, and then rewarmed in a 300 oven.

 

 

 

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