Pork Shoulder Roast With Citrus Mojo And Green Sauce Recipe

Ingredients

1 tbsp. extra-virgin olive oil

1/2 c. onion

2 clove garlic

1 c. fresh lemon juice

1 c. fresh orange juice

2 tbsp. distilled white vinegar

2 tbsp. garlic powder

2 tbsp. onion powder

2 tbsp. Freshly ground pepper

1 1/2 tsp. ground cumin

1 tbsp. Worcestershire sauce

salt

1 bone-in Boston butt

Creamy Cilantro-Lime Sauce

Preparation

Step 1In a small saucepan, heat the olive oil. Add the onion and cook over moderate heat until softened, about 5 minutes. Add the garlic and cook until fragrant. Add the lemon and orange juices and simmer for 2 minutes. Add the vinegar. Transfer half of the mojo to a blender and let cool. Refrigerate the remaining mojo.Step 2Meanwhile, in a jar, shake the garlic and onion powders, ground pepper and cumin. Add 2 tablespoons of the dry rub to the mojo in the blender. Add the Worcestershire and 1 tablespoon of salt and puree the marinade.Step 3Put the pork in a resealable 1-gallon plastic bag and add the marinade. Seal the bag, pressing out the air, and refrigerate for at least 8 hours or up to 24 hours, turning occasionally. Bring the pork to room temperature.Step 4Preheat the oven to 350 degrees F and set a rack in a roasting pan. Remove the pork from the marinade and pat dry. Rub the meat all over with the remaining dry rub and set it on the rack. Roast for 3 hours, until an instant-read thermometer inserted into the thickest part of the meat registers 150 degrees F. Reduce the oven temperature to 275 degrees F and roast the meat for about 3 hours longer, until very tender and an instant-read thermometer registers 180 degrees F. Remove the roast from the oven and cover with foil; let rest for 30 minutes.Step 5Shred the meat, discarding the bones and excess fat. Serve the roast with the remaining mojo and the Creamy Cilantro-Lime Sauce. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.