A flavorful and tender roasted pork shoulder with a citrus and herb marinade, perfect for any occasion.
Using a sharp knife, make shallow cuts about 1/2 inch deep across the surface of the pork shoulder.
This helps the marinade penetrate deeper into the meat for enhanced flavor.
Place the onion slices on the bottom of a glass roasting pan to create a bed for the pork.
The onion bed prevents the pork from sticking and adds flavor to the drippings.
In a food processor, combine garlic, oregano, cumin, salt, black pepper, bay leaves, orange juice, and lemon juice to create a marinade paste.
Ensure the paste is well-blended for even flavor distribution.
Rub the marinade all over the pork shoulder, ensuring it gets into the cuts.
Massaging the marinade into the cuts enhances the flavor infusion.
Place the pork shoulder on top of the onion slices in the roasting pan.
Positioning the pork fat side up allows the fat to baste the meat as it roasts.
Cover the pan with plastic wrap and refrigerate for at least 4 hours, turning the pork once during marination.
Marinating overnight yields the best flavor.
Preheat your oven to 450°F (232°C).
A hot oven initially helps crisp the pork skin.
Remove the plastic wrap and place the pan in the oven, fat side up.
Ensure the pork is centered in the oven for even cooking.
Roast at 450°F for 30 minutes, then reduce the temperature to 325°F (163°C) and continue roasting for 2 hours.
Lowering the temperature ensures the meat cooks evenly and stays juicy.
Baste the pork with its own juices every 30 minutes during roasting.
Basting helps keep the meat moist and enhances the flavor.
Check the internal temperature of the pork; it should reach 150°F (65°C).
Using a meat thermometer ensures the pork is cooked to perfection.
Remove the pork from the oven and let it rest for 15 minutes before slicing.
Resting allows the juices to redistribute, making the meat tender.
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