ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Citrus-Cumin Barbecued Pork

James Carrier
Yield Makes 6 servings for first meal, plus extras for enchiladas
Notes: Have meat tied to form a compact rectangle.


  • 1 fat-trimmed boned and tied pork shoulder or butt (about 3 1/2 lb.)
  • 4 cloves garlic, thinly sliced
  • 1 1/4 orange juice
  • 1/4 cup lime juice
  • 1 tablespoon grated orange peel
  • 2 teaspoons ground cumin
  • 1 teaspoon minced fresh oregano leaves or 1/2 teaspoon crumbled dried oregano
  • 3/4 cup fat-skimmed chicken broth
  • 1/4 cup dry white wine
  • 1 1/2 tablespoons cornstarch mixed with 1 tablespoon water
  • Salt and pepper

Nutrition Information

  • calories 360
  • caloriesfromfat 48 %
  • protein 36 g
  • fat 19 g
  • satfat 6.8 g
  • carbohydrate 9.4 g
  • fiber 0.2 g
  • sodium 51 mg
  • cholesterol 119 mg

How to Make It

  1. Without cutting the string, make small slashes all over meat. Tuck garlic slices into slashes.

  2. In a large bowl, combine orange juice, lime juice, orange peel, cumin, and oregano. Add pork; turn to coat all sides. Cover and refrigerate at least 30 minutes or up to 1 day; turn meat over occasionally.

  3. In a barbecue with a lid, mound and ignite 60 charcoal briquets on firegrate. When coals are covered with ash, in 20 to 30 minutes, push half to each side of the firegrate. To maintain heat, add 5 briquets to each side now and every 30 minutes of cooking. Lay a drip pan between the mounds of coals. Set grill in place. Or turn gas barbecue on high and heat, covered, 10 minutes, then adjust for indirect, medium heat; set a drip pan beneath grill.

  4. Place pork on grill over drip pan. Brush with a little of the marinade, then cover barbecue and open vents. Reserve 1/2 cup marinade to brush over meat occasionally as it cooks. Pour remaining marinade into a 2- to 3-quart pan.

  5. Cook pork until a thermometer inserted into center of thickest part registers 165°, at least 2 1/4 hours. Brush meat occasionally with the 1/2 cup of marinade.

  6. Transfer the roast to a platter and let stand in a warm place at least 20 minutes (the interior is pink, but it will turn white as the meat rests).

  7. Add broth, wine, and cornstarch mixture to pan with marinade. Stir over high heat until sauce is boiling.

  8. Remove string and cut meat into thin slices. Offer sauce, salt, and pepper to add to taste.

  9. Nutritional analysis per serving using half the roast. Other half used in Pork Enchiladas recipe.