Ingredients

The following ingredients have 8 Servings
  • 1 1/2 cups orange juice + the zest of 1 orange
  • 1/2 cup lime juice + the zest of 1 lime
  • 1/3 cup fresh cilantro
  • 3 tablespoons fresh oregano (or 1 tablespoon dried)
  • 6 cloves of garlic (chopped or grated)
  • 2 teaspoon ground cumin
  • 1 teaspoon salt + pepper
  • 1/2 cup olive oil
  • 2-3 pounds pork shoulder or butt
  • 1/2 cup fresh orange or grapefruit juice
  • 1/4 cup fresh lime juice
  • 1/4 cup olive oil
  • 1/4 cup fresh cilantro (chopped)
  • 1 jalapeno (seeded if desired + finely chopped)
  • salt (to taste)
  • 3 ripe plantains (cut into wedges)
  • 2 tablespoons brown sugar
  • 2 tablespoons coconut oil or olive oil
  • 2-3 cups steamed white or brown rice
  • 1 1/2 cup cooked black beans
  • 1/2 a ripe pineapple (cut into triangles,)
  • 1 avocado (mashed with salt + lime juice)
  • fresh orange wedges + cilantro + tortilla chips (for serving)

Instruction

  • Place the pork in a large zip-top bag. Combine all the remaining ingredients for the pork in a blender or food processor and blend until everything is finely chopped and combined, about 30 seconds. Alternately you can finely chop everything and mix in a bowl. Pour the marinade over the the pork. Allow the pork to sit, at room temperature for 1-2 hours or overnight in the fridge (remove from the fridge 30 minutes prior to roasting).
  • Preheat the oven to 350 degrees F (crockpot version in the notes).
  • Heat a heavy bottom dutch oven or oven safe pot over medium-high heat. Once hot, remove the pork from the marinade (reserve the marinade for cooking) and add to dutch oven. Sear on all sides until golden brown (about 2 minutes per side). Remove the pot from the heat and let the pork cool down slightly, then pour in the reserved marinade + 1 cup of water. Place a lid on the pot and place in the preheated oven. Roast the pork for 3-4 hours or until the pork is falling off the bone and shreds easily. Shred the pork in the pot and toss with the sauce. Discard any fatty pieces. If at any point throughout the cooking process the liquid in the post gets lower than 1 inch, add about 1/2 cup water to keep liquid in the pot.