Crisp Roast Pork
- Ready In:
- 3hrs 20mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 29.58 ml cumin
- 14.79 ml peppercorn
- 29.58 ml dried oregano
- 1.23 ml cayenne
- 12 garlic cloves
- salt, to taste
- 3628.73 g picnic pork shoulder (bone-in skin-on* must*)
- 236.59 ml fresh orange juice
- 118.29 ml fresh lime juice
- 29.58 ml olive oil
directions
- Toast cumin & peppercorns in skillet over medium heat 2-3 minutes.
- Transfer to small food processor along with oregano, cayenne, garlic, and 1T salt process to paste.
- Cut about 25- 1 1/2" wide slits in the pork about 1" deep.
- Rub garlic paste all over pork, pressing it into slits.
- Transfer port to a roasting pan.
- Whisk together orange juice, lime juice, oil, and 2T salt in a bowl, pour over pork.
- Cover and refrigerate, turning occasionally for 18-24 hours.
- Remove pork from refrigerator 2 hours before you are ready to roast it allowing it to come to room temperature.
- Heat oven to 325 degrees.
- Roast, basting every 30 minutes until meat thermometer inserted in thickest park of pork registers 160 degrees, about 3 hours total.
- Add 1 cup water to pan when liquid evaporates, cover loosely with tin foil if skin gets too dark.
- Let rest for 15 minutes, then carve.
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