Pork Marinated Shoulder
Inspired by Roy Choi’s bold flavors, this dish features pork shoulder soaked overnight in a vibrant marinade of garlic, fresh herbs, and citrus. The result: deeply flavorful, juicy meat with a beautifully crisp crust.
Ingredients
- ¾ cup extra-virgin olive oil
- 1 cup fresh cilantro, finely chopped
- 1 tbsp orange zest (finely grated)
- ¾ cup fresh orange juice
- ½ cup fresh lime juice
- ¼ cup fresh mint leaves, finely chopped
- 8 garlic cloves, minced
- 1 tbsp fresh oregano, minced
- 2 tsp ground cumin
- 1 tsp kosher salt, plus more for seasoning
- 1 tsp freshly ground black pepper, plus more for seasoning
- 3½ lbs boneless pork shoulder (in one piece)
Instructions
-
Marinate the Pork
In a large bowl, whisk together olive oil, cilantro, orange zest and juice, lime juice, mint, garlic, oregano, cumin, 1 tsp salt, and 1 tsp pepper. Place pork shoulder in a large resealable plastic bag and pour in the marinade. Seal the bag and turn to coat the pork fully. Set the bag in a baking dish and refrigerate overnight. -
Prepare for Roasting
Preheat the oven to 425°F (220°C). Set a rack on a rimmed baking sheet. Remove pork from the marinade and discard the liquid. On a clean surface, fold the pork into a compact shape (in thirds if needed) and tie it with kitchen twine to hold its shape. Season generously with salt and pepper. -
Roast the Pork
Place the tied pork on the prepared rack. Roast for 30 minutes, or until the outside begins to brown. Reduce oven temperature to 375°F (190°C) and continue roasting for 1 hour 30 minutes, or until an instant-read thermometer inserted in the center reads 160°F (71°C). -
Rest and Serve
Transfer the pork to a cutting board and let it rest for 30 minutes. Remove the string, slice across the grain, and serve.
- Pro Tip from Foodicious Recipes
For extra-crispy edges, finish the roast under the broiler for 3–5 minutes before resting. Just watch closely to avoid burning!
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