4 pounds boston butt pork shoulder boneless , skin on
1 bunch cilantro leaves fresh chopped for garnish
4 garlic cloves smashed
1 teaspoon ground cumin
2 juice of lime juiced for serving
2 juice of orange juiced
12 servings kosher salt and coarsely ground pepper fresh black
1 cup olive oil extra-virgin
1 handful oregano fresh
Equipment
food processor
oven
knife
roasting pan
aluminum foil
cutting board
Directions
Place the pork, fat side up, in a roasting pan fitted with a rack insert, and using a sharp knife, score the surface of the meat with small slits. Prepare the adobo: In a food processor, add the garlic, oregano, cilantro, cumin, salt, and pepper.
Add lime juice and orange juice.
Drizzle in olive oil and pulse until you have a nice puree. Rub the marinade all over the pork, being sure to get into the incisions so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked.
Preheat the oven to 300 degrees F.
Roast the pork for 3 hours, uncovered, until the skin is crispy-brown.
Let the meat rest on a cutting board for 10 minutes before slicing, covered lightly with aluminum foil.
Drizzle with lime juice and garnish with cilantro.
