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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!

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INGREDIENTS:
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

DIRECTIONS:
100_1922Place 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.

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