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Information

Course: main course
Total time: under 4 hours
Skill level: Easy
Cost: Moderate
Yield: Makes 8 to 10 servings
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Notes

This slow-roasted pork dish came to me from my Bayona partner, Regina Keever.

Ingredients

  • 1 boneless pork shoulder (about 6 pounds)
  • Juice and zest of 2 oranges (about 2/3 cup)
  • 2 jalapenos, stemmed, seeded, and diced
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons minced garlic
  • 2 tablespoons kosher salt
  • 2 tablespoons cracked black pepper
  • 2 tablespoons olive or vegetable oil

Directions

Preheat the oven to 325°F.

Rinse the pork shoulder and pat dry. Using a paring knife, make several ½-inch-deep incisions on both sides of the meat. Mix the juice, jalapeños, thyme, garlic, salt, pepper, and oil, either by hand or by pulsing in a food processor until just mixed. Rub the meat with the mixture, being sure to massage some down into the incisions.

Place the meat in a roasting pan fat side up, cover with foil, and roast for 3-4 hours, or until the meat is fork-tender. Cool, remove it from the pan, then shred or slice the pork as desired. After the meat has been removed, add a little water or broth to the roasting pan and stir to dissolve any brown bits, then strain the juices and pour them back over the sliced or shredded meat.

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Nutritional Information

Nutrients per serving

This recipe serves 10.

373kcal (19%)
22mg (2%)
3mg (4%)
2mcg RAE (0%)
1067mg
66mg
58g
0g
0g
1g
177mg (59%)
1530mg (64%)
3g (15%)
13g (21%)
3mg (17%)