270 minutes
A succulent slow-roasted pork shoulder seasoned with garlic, orange, and a blend of aromatic spices, garnished with fresh cilantro and a squeeze of lime.
Boneless Pork Shoulder, skinless
0 lb
to taste
to taste
tablespoons
Orange, sliced into rounds
each
Garlic Heads, halved horizontally
each
sprigs
Bay Leaves, fresh or dried
each
Chiles De Árbol
each
Coriander Seed
tablespoons
Fresh Orange Juice
cups
Fresh Cilantro, stems and leaves separated
bunch
Limes, juiced
each
1. Preheat Oven and Season Pork
Begin by preheating your oven to 325°F. Generously season the pork shoulder with kosher salt and freshly ground black pepper.
2. Sear Pork
Heat a tablespoon of vegetable oil in a heavy-bottomed pot on the stovetop. Sear the pork shoulder for about 8-10 minutes on each side until a brown crust forms.
3. Prepare Aromatics
Drain excess fat from the pot, leaving behind just a tablespoon. Slice the orange into rounds and halve the heads of garlic horizontally. Add these to the pot along with the thyme, bay leaves, chiles, and coriander seeds. Cook them briefly until they are lightly browned.
4. Deglaze and Roast
Pour in the fresh orange juice and a splash of water to deglaze the pot, scraping up any browned bits. Return the pork shoulder to the pot, cover, and transfer to the oven. Roast for 3 to 4 hours until fork-tender.
5. Rest Pork and Add Cilantro and Lime
Let the pork rest for a few minutes after roasting. Add the cilantro stems and the juice of the limes to the pot. Slice the rested pork and return it to the pot, combining it with the juices. Garnish with fresh cilantro leaves before serving.
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