Prep 10 mins
Cook 5 hrs
A great dinner served with a side of black beans and some smashed potatoes...ooooweee!! You can also used the leftove pork for Cuban sandwiches, with pork, ham, cheese, pickles, and mustard; grill weighted down or in a panini press. From Sara Moulton. Cook time does not include overnight marinating time.
- 1 (8 lb) pork shoulder, bone-in with skin
- 3⁄4 cup lime juice, fresh
- 6 garlic cloves, minced
- 1 1⁄2 tablespoons kosher salt
- 2 teaspoons black pepper, freshly ground
- 2 tablespoons dried oregano
- 1 cup distilled white vinegar
- 1⁄4 cup grapefruit juice, fresh
- 1⁄4 cup orange juice, fresh
- 1 tablespoon adobo seasoning
- Using a small knife, make 1-inch long incisions in the skin of the pork shoulder about 2 inches apart.
- Combine 3 Tbs of the lime juice, garlic, salt, pepper and oregano in a small bowl.
- Rub this mixture into the slashes and along the underside of the pork.
- Combine the remaining lime juice, vinegar, grapefruit juice, orange juice, and adobo seasoning in a bowl large enough to hold the meat.
- Add the pork, skin side up.
- Cover and refrigerate overnight, turning occasionally.
- Remove from the refrigerator an hour before cooking.
- To cook, preheat oven to 300ºF.
- Transfer the pork and its marinade to a roasting pan.
- Cover the pan with a lid or aluminum foil and roast until very tender, about 5 hours.
- Let cool slightly in the liquid, then transfer the pork to a cutting board and discard the skin and excess fat.
- Slice and serve.