Cuban Marinated Pork Shoulder
Preparation Time: 10 minutes + overnight
Cooking Time: 2 hours and 20 minutes
¾ cup olive oil
1 tbsp orange zest
¾ cup orange juice
½ cup lime juice
1 cup coriander, finely chopped
¼ cup mint leaves, finely chopped
8 garlic cloves
1 tbsp fresh oregano (or 2 tbsp dried)
2 tsp ground cumin
Salt and pepper
1.5kg boneless NZ pork shoulder
Place pork shoulder in a dish or large snap-lock bag.
In a food processor, combine orange juice, coriander, mint and garlic. Pulse until finely chopped. Transfer mixture to a bowl and add olive oil, orange zest, lime juice, oregano and cumin. Mix to combine.
Pour the marinade over the pork. Cover dish or seal bag and place in the fridge to marinate for 6 hours (or overnight).
Preheat oven to 210°C.
Place marinated pork shoulder on a wire rack over a baking tray. Season pork with salt and pepper then roast in the oven for 30 minutes.
After 30 minutes, turn the oven down to 190°C and roast for another hour and 20 minutes.
Transfer the pork to a cutting board, cover with foil and rest for 20 minutes before carving.