Time: 10 hrs
Servings: 10
Ingredients:
- 118ml Extra Virgin Olive Oil
- 177ml Orange Juice
- 117ml Lime Juice
- 16g Cilantro
- 6 Mint Leaves
- 6 Garlic (cloves)
- 4g Cumin (ground)
- Sea Salt & Black Pepper (to taste)
- 1.5kgs Pork Shoulder, Boneless
Directions:
- Add the oil, orange juice, lime juice, cilantro, mint, garlic, cumin, salt, and pepper to a food processor and blend until well combined.
- Transfer the marinade into an airtight storage bag or container along with the pork. Refrigerate overnight.
- Before cooking, bring the marinade and pork to room temperature (about one hour). Preheat the oven to 425°F (220°C).
- Place the marinated pork in a roasting pan and cook for 30 minutes, uncovered. Baste with the juices.
- Turn down the heat to 375°F (190°C) and cook for 1 1/2 to two hours, basting every half hour, or until the internal temperature reaches 160°F (70°C). Loosely cover in foil and let rest for 10 minutes before slicing. Enjoy!
Notes!
Leftovers:
Store in an airtight container in the fridge for up to three days.
Serving Size:
One serving is approximately six ounces of roast pork.
Additional Toppings:
Serve with rice, quinoa, cauliflower rice, roasted vegetables, or
salad.
More Flavour:
Add fresh oregano and orange zest to the marinade
