How to make Roasted Pork

pork shoulder

🥗Healthier: pork tenderloin

💰Cheaper: pork butt

Pork tenderloin is leaner, while pork butt is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a budget-friendly option.

sour orange

🥗Healthier: citrus blend

💰Cheaper: regular orange

A citrus blend can mimic the flavor, while regular orange is easier to find.

garlic

💰Cheaper: garlic powder

Garlic powder is a convenient substitute.

Cut the lime in half, use the lime juice, and discard the peel.

Cut the onion in half and slice it into one-eighth inch slices.

In a medium-sized bowl, combine cooking wine, lime juice, oregano, cumin, garlic powder, freshly chopped garlic, and a teaspoon of salt. Mix to combine.

Add the onion slices to the marinade and mix, then set aside.

Take the pork shoulder and cut holes along the length of the pork, following the natural grain.

Score the skin of the pork in a crosshatch pattern with vertical cuts about one and a half inches apart.

Place the pork on a cooking tray (glass pyrex or aluminum tray).

Fill the holes in the pork with the marinade mixture, using a meat injector if available.

Put the remaining marinade mixture, including onion and garlic, under and around the pork, then spoon some liquid over the pork and pour the rest into the bottom of the tray.

Dry the pork skin with a paper towel and rub remaining salt into the skin and over the meat.

Cover the pork and tray with an aluminum pan or aluminum foil.

Preheat the oven to 365°F (185°C) and place the tray in the middle of the oven to cook for one hour.

After one hour, uncover the pork and cover the meat with aluminum foil, removing some caramelized onions and garlic from the bottom of the tray to save for later.

Put the pork back in the oven and let it cook for another hour.

Carefully cut the skin from the pork meat and cut the meat off the bone into slices or chunks.

Put the pieces back on the cooking tray and spoon the saved cooking wine, onion, and garlic mixture over the meat, laying the skin on top to maintain moisture.

Raise the oven temperature to 375°F (190°C) and cook for 30 minutes.

If the skin is not crispy, place it on another tray and return it to the oven for an additional 30 minutes or until the skin is crispy.

Cooking Techniques

Equipment Needed

Spice Level: