Pork Shoulder Roast with Citrus Herb Rub
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Yield: 10-12 servings
Cook Time: 3 hours
Tips: Pork may be served sliced or in chunks, or shredded and served with tortillas, cheese, lettuce, tomatoes and other filler ingredients.
As you'll find when browsing through this website, pork shoulder (also referred to as pork butt and pork picnic roast) can be prepared in many scrumptuous ways. It can be roasted in the oven and served sliced, or it can be served much like pork carnitas,
torn into large chunks. It is also great shredded (usually with two forks) and served with or in tortillas along with other assorted ingredients, such as lettuce, cheese, salsa, avocado slices, tomatoes, jalapenos, and more. If you serve this as a roast, leftovers can also be thinly sliced and served as a cold pork sandwich between two slices of bread. The possibilities are many, and completely up to you!
The pork shoulder rub recipe that comes with this boneless pork roast recipe is fresh and tangy, calling for the addition of freshly squeezed lime juice and freshly squeezed orange juice, along with some Mexican style herbs and seasonings that give the roast zesty flavor. Whether you like to call it pork shoulder, pork butt, pork picnic roast or pork shoulder picnic roast, this pork roast recipe will deliver fresh and tangy flavor and enough to please a small crowd.
The pork shoulder rub recipe that comes with this boneless pork roast recipe is fresh and tangy, calling for the addition of freshly squeezed lime juice and freshly squeezed orange juice, along with some Mexican style herbs and seasonings that give the roast zesty flavor. Whether you like to call it pork shoulder, pork butt, pork picnic roast or pork shoulder picnic roast, this pork roast recipe will deliver fresh and tangy flavor and enough to please a small crowd.
Recipe▼
Ingredients
- 1 boneless pork shoulder (about 4 lbs.)
- 4 garlic cloves, smashed
- 2 tablespoons fresh oregano
- 1 bunch fresh cilantro (reserve some leaves to chop for garnishing)
- 1 teaspoon ground cumin
- coarse salt (such as sea salt or Kosher) and coarsely ground black pepper
- 2 limes, juiced (plus wedges for serving, if desired)
- 2 oranges, juiced
- 1 cup olive oil
Directions
Leave fat on pork. Using a sharp knife, create small slits in the pork (this will help the rub sink into the meat, creating more flavor).
Place garlic, oregano, cilantro, cumin, salt and pepper in a food processor. Add lime juice and orange juice, then drizzle in olive oil. Process in pulse mode until mixture forms a puréed rub. Coat the entire surface of the pork with the rub, manipulating the rub into the incisions. (This will help the pork shoulder retain flavor from the seasonings as well as draw out moisture, and will help to form a crust on the outer surface of the pork.)
Preheat oven to 300° F. Once heated, roast pork in oven for 3 hours (uncovered) until the surface is crispy-brown. Cover pork shoulder with aluminum foil and allow to rest on a cutting board for about 10 minutes before slicing. Drizzle with lime juice and garnish with cilantro.
Place garlic, oregano, cilantro, cumin, salt and pepper in a food processor. Add lime juice and orange juice, then drizzle in olive oil. Process in pulse mode until mixture forms a puréed rub. Coat the entire surface of the pork with the rub, manipulating the rub into the incisions. (This will help the pork shoulder retain flavor from the seasonings as well as draw out moisture, and will help to form a crust on the outer surface of the pork.)
Preheat oven to 300° F. Once heated, roast pork in oven for 3 hours (uncovered) until the surface is crispy-brown. Cover pork shoulder with aluminum foil and allow to rest on a cutting board for about 10 minutes before slicing. Drizzle with lime juice and garnish with cilantro.
