Ingredients

The following ingredients have 16 Servings
  • 9- pound to 10-pound (4 kg to 4.5 kg) bone-in pork shoulder
  • ¼ cup (60 ml) Low FODMAP Garlic-Infused Oil, (made with olive oil, or purchased equivalent)
  • 1 cup (240 ml) freshly squeezed orange juice
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon plus 1 teaspoon cumin
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon kosher salt
  • 2 teaspoons dried oregano
  • ½ cup (32 g) chopped scallions, (green parts only)
  • Zest of 1 orange
  • Zest of 1 lime
  • ½ cup (20 g) finely chopped fresh herbs such as cilantro, oregano or mint or a combo
  • Freshly squeezed lime juice
  • Kosher salt
  • Freshly ground black pepper

Instruction

  • The day before or at least 3 hours ahead, whisk together the orange juice, Garlic-Infused Oil, lime juice, cumin, black pepper, salt and oregano in a non-reactive bowl. Whisk in the scallion greens, orange zest and lime zest. Set half aside for later, refrigerating until needed. (It will be whisked into pan drippings).. Place the pork in a non-reactive bowl and add reserved other half of marinade. Cover with plastic wrap and refrigerate for at least 3 hours or overnight. Turn pork over once during that time. I prefer to marinate in a large zip top bag, which keeps the marinade in better contact with the meat.
  • Take pork shoulder out of refrigerator. Position rack in middle of oven. Preheat oven to 275°F (135°C).
  • Line a rimmed roasting pan with heavy aluminum foil; make sure it is a large enough piece to generously encase the pork. Place the pork, fat side up, on the aluminum foil with all of its marinating juices. Bring the foil up and over to encase the pork, sealing the foil loosely to allow air to circulate within your foil packet.
  • Roast for 3 ½ hours then unwrap. Increase heat to 325°F (165°C) and roast unwrapped pork for about 3 more hours, basting occasionally, or until the surface is a rich, lacquered brown and the flesh offers very little resistance when pierced. If you use a thermometer it should read at least 165°F (74°C). Allow meat to rest for at least 15 minutes.
  • Meanwhile, pour off the pan drippings and discard the fat. Pour the reserved, meaty pan drippings into a bowl and whisk in your chopped herb(s) of choice and reserved marinade. Add lime juice and salt and pepper to taste. I like to warm them briefly in a small pot, but do not simmer – and you can just whisk them together unheated. We like to serve the pork with rice and black beans and the mojo alongside.