Prep: 10 mins | Cook: 2 hrs 30 mins | Additional: 8 mins | Total: 2 hrs 48 mins | Servings: 8 | Yield: 8 servings
What a delicious Roast pork! My family could not get enough of this superb recipe. Aside from the awesome flavours, it is also very easy to cook. In less than 3 hours, you will have a meal to remember. Enjoy!
4 cloves garlic
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon ground coriander
3 tablespoons lime juice
3 tablespoons orange juice
3 tablespoons olive oil
1 ½ teaspoon white wine vinegar
1 (4 pounds) pork shoulder roast
Step 1: Place the black pepper, garlic, oregano, coriander, cumin, and salt in a mortar. Grind using the pestle until well mixed.
Step 2: Place 1/2 of the spices in a small mixing bowl, squeeze in lime, orange juice, vinegar, and oil. Whisk until well mixed.
Step 3: Slice 1-inch slits on the fat of the pork. Rub the rest of the spices on the small cuts.
Step 4: Place the spiced roast pork in a resealable plastic bag.
Step 5: Pour in the liquid mixture and remove as much air as you can from the bag. Seal and place inside the fridge to marinate for 8 hours to overnight. Turn the bag from time to time.
Step 6: Unseal the bag and let the roast sit for 30 minutes at room temperature.
Step 7: Prepare the oven and preheat to 200 degrees C or 400 degrees F.
Step 8: Place the roast pork inside the preheated oven and cook for 30 minutes then turn the heat down to 190 degrees C and cook for another 2 hours or until the middle part of the roast is no longer pinkish. To be sure, you can use an instant-read thermometer. It should read 75 degrees C or 170 degrees F.
Step 9: Remove from the oven and let it sit at room temperature to cool for at least 5 minutes.
Step 10: Serve and enjoy!
The marinade ingredients will depend on the size of the roast.
Per Serving: 265.1 calories; protein 29.4g 59% DV; carbohydrates 2.1g 1% DV; fat 14.8g 23% DV; cholesterol 85.5mg 29% DV; sodium 539.9mg 22% DV.
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