Ingredients

The following ingredients have 6 Servings
  • 6 lb pork shoulder (2.72 kg)
  • MARINADE
  • 6 cloves garlic
  • 1/4 cup olive oil (60 mls)
  • 2 cups orange juice (480 mls)
  • zest and juice of 2 limes
  • 4 tsp cumin
  • 1 tbsp oregano leaves
  • 1/2 cup mint leaves
  • 1/2 cup cilantro leaves

Instruction

  • *see notes for directions for cooking on a gas grill*
  • Add all the marinade ingredients (that's everything except the pork) into a blender and blend until the garlic and herbs are fully blended.
  • In a large bowlor other non-reactive container add the pork shoulder and pour over the marinade and cover it with cling wrap.
  • Ideally you want to use a container that allows the pork to be almost immersed in the marinade. I squished the meat into a large bowl with not a lot of room left on either side of the meat, that meant that the marinade almost covered the pork, which is what you want.
  • Marinate the meat for at least six hours in the fridge, or preferably overnight to get the best flavor
  • Bring the meat to room temperature for about an hour before you cook it.
  • Preheat the oven to 425F.
  • How long you cook your meat depends on the weight of it and whether you want to be able to slice it, or have it more like pulled pork so that it's falling apart.
  • Put the meat into a wide, deep, oven proof roasting pan so that the marinade is no more than about an inch deep around the meat, you don't want to boil or steam it.
  • Cook it uncovered.
  • After 20 mins turn it down to 325F
  • I cooked my 6lb roast for about 4hrs because I wanted sliceable meat. If you want more like 'pulled' pork you may need to cook up to two hours more until you can pull it apart with a fork.