Cuban Sour Orange Pork Shoulder

Similar pork recipes are found throughout the Caribbean. Traditionally made with Valencia oranges which are sour and sweet. Valencia orange juice is generally used; however, orange juice and lime juice can be substituted if Valencia oranges are not available. Pork shoulder is an inexpensive cut laced with layers of fat that slowly bastes the pork in a low-temperature oven. The finished roast, which is meltingly tender and easy to shred with a fork, makes a lovely addition to salads or tacos. Or slice and served with rice and black beans or for Cuban sandwiches. Pork loins can also be cooked this way if only slicing. They are not tender enough to shred, however.

8 to 12 servings

INGREDIENTS:

6 teaspoons kosher salt

1 teaspoon fresh black pepper

8 cloves garlic, peeled, minced

¼ cup extra virgin olive oil

4 teaspoons dried oregano

½ cup orange juice

½ cup lime juice

1 (5 to 6 Pound) boneless, skin-on pork shoulder or pork butt

DIRECTIONS:

  1. Mix the five teaspoons of salt, pepper, garlic, olive oil, oregano, orange juice, and lime juice.

  2. Pat dry the pork shoulder. With a paring knife, poke one-inch-deep holes throughout the meat and fat layer. More holes, the better. Place the pork in a food-grade plastic bag with the marinade. Turn the bag over every few hours. Marinate overnight and up to two days.

  3. Heat the oven to 300°F. Line a sheet pan with foil. Set a wire rack inside and cover it with parchment paper. Remove the pork from the marinade to the prepared pan with rack fat or skin side up. Sprinkle with one teaspoon of kosher salt. Roast for three to four hours until it reaches 160°F in the thickest part.

  4. Remove from the oven and let rest for twenty minutes. Then, slice or shred with a fork into chunks to serve.

Cuban Sour Orange Pork Shoulder

Cuban Sour Orange Pork Shoulder
Yield: 12 servings
Author:
Prep time: 15 MinCook time: 3 H & 30 Minactive time: 24 HourTotal time: 27 H & 45 M
Similar pork recipes are found throughout the Caribbean. Traditionally made with Valencia oranges which are sour and sweet. Valencia orange juice is generally used; however, orange juice and lime juice can be substituted if Valencia oranges are not available. Pork shoulder is an inexpensive cut laced with layers of fat that slowly bastes the pork in a low-temperature oven. The finished roast, which is meltingly tender and easy to shred with a fork, makes a lovely addition to salads or tacos. Or slice and served with rice and black beans or for Cuban sandwiches. Pork loins can also be cooked this way if only slicing. They are not tender enough to shred, however.

Ingredients

  • 6 teaspoons kosher salt
  • 1 teaspoon fresh black pepper
  • 8 cloves garlic, peeled, minced
  • ¼ cup extra virgin olive oil
  • 4 teaspoons dried oregano
  • ½ cup orange juice
  • ½ cup lime juice
  • 1 (5 to 6 Pound) boneless, skin-on pork shoulder or pork butt
  • DIRECTIONS:

Instructions

  1. Mix the five teaspoons of salt, pepper, garlic, olive oil, oregano, orange juice, and lime juice.
  2. Pat dry the pork shoulder. With a paring knife, poke one-inch-deep holes throughout the meat and fat layer. More holes, the better. Place the pork in a food-grade plastic bag with the marinade. Turn the bag over every few hours. Marinate overnight and up to two days.
  3. Heat the oven to 300°F. Line a sheet pan with foil. Set a wire rack inside and cover it with parchment paper. Remove the pork from the marinade to the prepared pan with rack fat or skin side up. Sprinkle with one teaspoon of kosher salt. Roast for three to four hours until it reaches 160°F in the thickest part.
  4. Remove from the oven and let rest for twenty minutes. Then, slice or shred with a fork into chunks to serve.

Nutrition Facts

Calories

248.60

Fat (grams)

19.06

Sat. Fat (grams)

5.94

Carbs (grams)

3.02

Fiber (grams)

0.34

Net carbs

2.67

Sugar (grams)

1.08

Protein (grams)

16.02

Sodium (milligrams)

691.26

Cholesterol (grams)

60.75

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

shredded pork, orange
entree
Carribean
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Linda Hierholzer