Recipe Index

Ingredients

• 8 garlic cloves, roughly chopped
• 2 tbsp kosher salt, divided
• 4 Tbsp fresh orange juice
• 3 tbsp chopped fresh oregano
• 2 tbsp fresh lime juice
• 1 tbsp plus 1 1/2 tsp dry adobo seasoning
• 2 tsp freshly ground black pepper
• 2 tbsp extra-virgin olive oil
• 1 skin-on, bone-in pork shoulder, about 7 lb 1 oz-7 lb 15 oz

Method

1. Pound the garlic with 1 tablespoon of the salt to a paste, or blitz in a small food processor. Stir in the orange juice, oregano, lime juice, adobo seasoning, black pepper, olive oil and the remaining salt.
2. Using a sharp knife, separate the skin from the pork in one piece where possible, leaving it attached at one edge. Score the meat all over and rub the marinade deep into the cuts and over the whole joint. Lay the skin back over the top, cover and refrigerate for at least 4 hours, ideally overnight.
3. Take the pork out of the fridge 1 hour before cooking. Heat the oven to 325°F.
4. Place the pork skin-side up in a roasting tin, cover tightly with foil and roast for 4 1/2-5 hours until very tender.
5. Remove the foil, increase the oven to 425°F and roast for a further 30-45 minutes until the skin is crisp and deeply golden. Watch it closely near the end.
6. Rest for at least 30 minutes. Lift off and break up the crisp skin, shred or slice the meat, and serve together, spooning over the pan juices.

Prep: 10 min · Cook: PT0S · Total: 8 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data