Ingredients:
- 1/2 cup extra-virgin olive oil
- 1 cup lightly packed cilantro, chopped
- 1 tablespoon orange zest
- Juice of one orange
- 1 tsp lime zest
- Juice of one lime
- 1/4 cup lightly packed mint leaves, chopped
- 8 garlic cloves, minced
- 1 tablespoon oregano, chopped
- 2 teaspoons ground cumin
- Kosher salt and black pepper
- 3 1/2 pounds boneless pork shoulder, in one piece
Directions:
1. In a bowl, whisk together all of the ingredients except salt, pepper and the pork. Whisk in 1 teaspoon each of salt and pepper. Transfer the marinade to a large resealable plastic bag and add the pork. Seal the bag and turn to coat; set in a baking dish and refrigerate overnight.
2. Preheat the oven to 425° and set a rack over a rimmed baking sheet. Transfer the pork to a work surface; discard the marinade. Fold the pork under itself, into thirds if necessary, and tie with string to form a neat roll. Season all over with salt and pepper and set it on the rack.
3. Roast the pork for 30 minutes, until lightly browned. Reduce the oven temperature to 375° and roast for 1 hour and 30 minutes longer, until an instant-read thermometer inserted in the center registers 160°; transfer to a carving board and let rest for 30 minutes, covered with foil. Discard the string before slicing across the grain.
I made tacos with the meat. Topped with thinly sliced red onion and cilantro. I also had some tomatillo salsa to top it off!
boymomfoodie.mom 