Thursday, October 9, 2014

Garlic Pulled Pork

Garlic Pulled Pork
(10 servings)


1 cup Fresh Cilantro, coarsely chopped
½ cup Fresh Orange Juice
½ cup Fresh Lime Juice
9 cloves Fresh Garlic, finely chopped
3 tbsp. Fresh Oregano, finely chopped
1½ tbsp. Extra-Virgin Olive Oil
2 tbsp. Kosher Salt
½ tsp. Black Pepper
5 lb. Boneless Pork Shoulder with fat caps
As needed Salt & Black Pepper
4 medium Fresh Limes, cut into wedges


In a large, sturdy resealable plastic bag, combine the cilantro, orange and lime juices, garlic, oregano, olive oil, salt and pepper.  Add the pork shoulder, seal the bag and turn to coat.  Transfer the bag to a large baking dish and refrigerate overnight, turning the bag once or twice.  Remove the pork from the marinade and scape off the garlic and herbs; discard the marinade.  Season the pork all over with salt and pepper and transfer to a large enameled cast-iron casserole.  Let stand at room temperature for 1 hour.  Place pork fat side up and roast for 1 hour in a pre-heated 400 degree oven, until lightly browned.  Reduce oven to temperature to 300 degrees and roast for 4 hours longer, until the pork is very tender and the fat cap is crispy; transfer to a carving board and let rest for 30 minutes.  Remove fat cap and chop into bite-size pieces.  Using 2 forks, shredded the remaining pork.  Place pulled pork on a serving dish and garnish with the crispy cap pieces.  Serve with lime wedges.

Note:               The pork roast can be refrigerated
                        overnight; rewarm in a 300 degree

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