Oven Roasted Pork Shoulder
  • For the marinade:
  • 1 cup freshly squeezed orange juice
  • 1 cup freshly squeezed lime juice
  • ½ cup olive oil
  • 1 whole head of garlic cloves, peeled
  • 2 tablespoons salt
  • ¼ cup fresh oregano
  • ¼ cup fresh mint
  • ¼ cup fresh cilantro
  • 1 tablespoon ground cumin
  • 2 teaspoons pepper
  • 7-8 pound skin-on pork shoulder
  1. Combine the ingredients for the marinade in a food processor and process until smooth. Place the pork shoulder in a large plastic bag and add the marinade. Massage until the pork shoulder is covered in marinade and then refrigerate overnight.
  2. Preheat oven to 250 degrees F.
  3. Bring the pork to room temperature. Tie up with kitchen string so that the pork shoulder is compact and even. Place in a roasting pan, skin side up and cover with foil. Roast for approximately 7-8 hours or until internal temp reaches 190 degrees F. Remove from the oven and let the pork rest for about 20 minutes before slicing.
Recipe by Seasons in Vermont at https://seasonsinvermont.com/cubano-sandwich/