Cuban-Style Pork Roast

A pork shoulder is marinated and slow cooked at a low temperature until the meat breaks down for melt-in-your-mouth perfection.

PREP: 10 minutes + time to marinate overnight
COOK: 6 – 8 hours + 15 minute rest time

• 10 garlic cloves, peeled
• 4 tablespoons fresh oregano leaves (from about 5 sprigs), or teaspoons dried oregano
• 4 tablespoons extra-virgin olive oil
• 3 whole limes, cut in pieces
• 1 tablespoon Kosher salt
• One 7 1/2 pound boneless pork shoulder (also known as pork butt or picnic shoulder)

1. Puree garlic, oregano, olive oil, limes and salt in a blender or food processor.
2. Place meat in a roasting pan and score the fat on top of the pork. Rub garlic mixture all over pork. Cover and refrigerate overnight or up to 24 hours. Flip roast occasionally and redistribute the rub.
3. Preheat oven to 250°F. Remove meat from refrigerator 30 minutes before cooking. Place pan in the oven, fat side up, and add 1 cup of water to pan. Roast, uncovered, occasionally basting meat with juices and rub and turning pan to promote even cooking. Cook for 6 to 8 hours, until meat shreds easily. Let rest for 15 minutes, then shred and serve.

YIELDS: 6 to 8 servings as a dinner roast

© 2011 Jadeworks Entertainment.