Tyler Florence is one of my favorite Food Network chefs. I’ve never made a recipe of his that I didn’t like. Here’s another one to add to the list. This pork recipe is fabulous! Crispy skin, super tender meat and great flavor. Definitely not a weeknight meal, but excellent for a weekend or a special family gathering. YUM!
1 Boneless Pork Shoulder (about 4 pounds), skin on
4 Garlic Cloves, smashed
1 Handful Fresh Oregano
1 Bunch Fresh Cilantro (plus chopped cilantro, for garnish)
1t Ground Cumin
Kosher Salt and Fresh Ground Black Pepper
2 Limes, juiced, plus wedges for serving
2 Oranges, juiced
1C Extra-Virgin Olive Oil
Place the pork, fat side up, in a roasting pan fitted with a rack insert, and using a sharp knife, score the surface of the meat with small slits.
Prepare the adobo: In a food processor, add the garlic, oregano, cilantro, cumin, salt, and pepper. Add lime juice and orange juice. Drizzle in olive oil and pulse until you have a nice puree.
Rub the marinade all over the pork, being sure to get into the incisions so the salt can penetrate the meat and pull out the moisture – this will help form a crust on the outside when cooked.
Preheat the oven to 300 degrees F.
Roast the pork for 3 hours, uncovered, until the skin is crispy-brown.
Let the meat rest on a cutting board for 10 minutes before slicing, covered lightly with aluminum foil.
Drizzle with lime juice and garnish with cilantro.