- 6
Ingredients
- 2 tablespoons minced fresh oregano leaves
- 1 tablespoon minced garlic
- 2 teaspoons ground cumin
- 1 tablespoon salt (kosher)
- 1 tablespoon fresh ground black pepper
- 1 3-pound pork shoulder roast
- 1/4 cup fresh lemon juice
- 1/2 cup sour orange juice (I used fresh squeezed clementine juice)
- 1 large onion
- lemon wedges for serving
Preparation
Step 1
Combine first 6 ingredients.
Use a sharp knife to poke some holes all over the meat and insert small amounts of the garlic rub into them. Combine the remaining rub with the orange/lemon juice and onion and rub all over the exterior of the roast; if time allows wrap in plastic or place in a resealable bag and refigerate for 24 hours.
If not, proceed.
When you are ready to cook, preheat the oven to 450 degrees.
Put the pork on a rack in a roasting pan and put in the oven.
Roast for 20 minutes, or until pork begins to brown, then lower the heat to 350 degrees and add 1 cup of water to the bottom of the pan.
Continue to roast, basting the pork with the pan juices and adding water to the bottom of the pan if it threatens to dry out, for about 2 hours, or until the interior temperature of the pork reaches 150 degrees on an instant read thermometer.
Remove the pork and let it rest.
(You can prepare the dish up to this point in advance, let sit for a few hours, or cover and refrigerate for up to a day. Make the sauce and refrigerate it separately; reheat before serving.)
Add more water to the bottom of the panif necessary and cook over high heat, stirring and scraping to incorporate any browned bits of meat that may be stuck to the bottom.
Carve the pork, spoon a little of this pan juice over it, and serve with the lemon wedges.