Time: 10 minutes
Servings: 10
Ingredients:
- 177ml Extra Virgin Olive Oil (divided)
- 177ml Orange Juice
- 117ml Lime Juice
- 16g Cilantro
- 6g Mint Leaves
- 6 Garlic (cloves)
- 4g Cumin (ground)
- Sea Salt & Black Pepper (to taste)
- 1.8kg Pork Shoulder, Boneless
- 10 Yellow Potato (medium, chopped)
- 1kg Green Beans (trimmed)
Directions:
- Add 2/3 of the olive oil, orange juice, lime juice, cilantro, mint, garlic, cumin, salt, and pepper to a food processor and blend until well combined. Transfer 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 (200°C).
- Place the marinated pork in a roasting pan and cook for 30 minutes, uncovered. Base 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 before slicing.
- Meanwhile, add the potatoes and green beans to a parchment-lined baking sheet. Toss in the remaining oil and season with salt. Bake alongside the pork roast for 20 to 30 minutes or until fork-tender and browned.
- Divide the sliced pork roast, potatoes, and green beans onto plates. 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, one medium potato, and one cup of green beans.
More Flavour:
Add fresh oregano and orange zest to the marinade.
Additional Toppings:
Serve with rice, quinoa, cauliflower rice, roasted vegetables, or
salad.
