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Pork Shoulder Roast with Citrus Mojo and Green Sauce

Con Poulos
Active time 45 mins
Total time 8 hrs
Yield 8 to 10
On Man vs. Food and Man vs. Food Nation, Adam Richman travels around the US eating huge quantities of hearty food. One of his favorite dishes, the Caribbean-style pork roast at Minneapolis's Brasa, is as filling as anything he eats on TV. Served with a citrusy mojo and a garlicky cilantro mayonnaise, it's a great dish for a crowd.

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup onion, minced
  • 2 cloves (large) garlic, minced
  • 1 cup fresh lemon juice
  • 1 cup fresh orange juice
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 tablespoons freshly ground pepper
  • 1 1/2 teaspoons ground cumin
  • 1 tablespoon Worcestershire sauce
  • Salt
  • 1 bone-in Boston butt (pork shoulder, butt end)
  • Creamy Cilantro-Lime Sauce

How to Make It

  1. In a small saucepan, heat the olive oil. Add the onion and cook over moderate heat until softened, about 5 minutes. Add the garlic and cook until fragrant. Add the lemon and orange juices and simmer for 2 minutes. Add the vinegar. Transfer half of the mojo to a blender and let cool. Refrigerate the remaining mojo.

  2. Meanwhile, in a jar, shake the garlic and onion powders, ground pepper and cumin. Add 2 tablespoons of the dry rub to the mojo in the blender. Add the Worcestershire and 1 tablespoon of salt and puree the marinade.

  3. Put the pork in a resealable 1-gallon plastic bag and add the marinade. Seal the bag, pressing out the air, and refrigerate for at least 8 hours or up to 24 hours, turning occasionally. Bring the pork to room temperature.

  4. Preheat the oven to 350° and set a rack in a roasting pan. Remove the pork from the marinade and pat dry. Rub the meat all over with the remaining dry rub and set it on the rack. Roast for 3 hours, until an instant-read thermometer inserted into the thickest part of the meat registers 150°. Reduce the oven temperature to 275° and roast the meat for about 3 hours longer, until very tender and an instant-read thermometer registers 180°. Remove the roast from the oven and cover with foil; let rest for 30 minutes.

  5. Shred the meat, discarding the bones and excess fat. Serve the roast with the remaining mojo and the Creamy Cilantro-Lime Sauce.