A flavorful and tender pork roast infused with Cuban-inspired citrus and garlic flavors, perfect for a hearty meal.
Prepare the brine by dissolving sugar and salt in cold water in a large stockpot. Add garlic and orange juice.
Ensure the brine is cold before submerging the pork to maintain food safety.
Submerge the pork shoulder in the brine and refrigerate for 18-24 hours.
Place a plate on top of the pork to keep it fully submerged in the brine.
Prepare the marinade by processing garlic, cumin, oregano, salt, and pepper in a food processor until coarse. Add orange juice, vinegar, and oil, and process until smooth.
Taste the marinade and adjust seasoning to your preference before applying to the pork.
Remove the pork from the brine, rinse under cool water, and pat dry with paper towels. Rub the marinade all over the pork and into any slits.
Let the pork sit with the marinade for at least 30 minutes to enhance flavor.
Preheat the oven to 325°F (165°C). Place the pork on a wire rack set over a baking sheet, skin side down.
Using a wire rack allows air circulation for even cooking.
Roast the pork uncovered for 3 hours. Flip it skin side up and continue roasting until the internal temperature reaches 190°F (88°C), about 3 more hours.
Cover the pork with foil if the skin darkens too quickly.
Let the pork rest for 1 hour before carving. Remove the skin, scrape off excess fat, and slice the meat against the grain.
Resting allows the juices to redistribute, making the meat tender and juicy.
Serve the pork with your favorite sides and drizzle with additional citrus juice if desired.
Pair with traditional Cuban sides like black beans and rice for an authentic experience.
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