Citrus and Garlic Pork Shoulder Recipe

Name: Citrus and Garlic Pork Shoulder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil, plus more for brushing; 4 garlic cloves, crushed; 1 tablespoon fresh oregano leaves; 1 teaspoon ground cumin; Kosher salt; Freshly ground pepper; 1 cup fresh lime juice (about 6 limes); 1/4 cup fresh orange juice; 1 onion, thinly sliced; One 6-pound skinless, bone-in pork shoulder; 30 to 40 pounds hardwood charcoal

Servings: persons

1 tablespoon extra-virgin olive oil, plus more for brushing
4 garlic cloves, crushed
1 tablespoon fresh oregano leaves
1 teaspoon ground cumin
Kosher salt
Freshly ground pepper
1 cup fresh lime juice (about 6 limes)
1/4 cup fresh orange juice
1 onion, thinly sliced
One 6-pound skinless, bone-in pork shoulder
30 to 40 pounds hardwood charcoal

1
In a mortar, combine the 1 tablespoon of olive oil with the garlic, oregano, cumin, 1 tablespoon of salt and 1 1/2 teaspoons of pepper; pound to a paste.
2
Scrape the paste into a small bowl and whisk in the lime and orange juices.
3
Pour the marinade into a very large resealable plastic bag and add the onion and pork shoulder.
4
Carefully seal the bag, pressing out any air, and turn to coat the pork.
5
Put the bag in a large baking dish and refrigerate overnight, turning occasionally.
6
Remove the pork from the bag and strain the marinade into a medium bowl.
7
Pat the pork dry and let stand at room temperature for 45 minutes.
8
Light a hardwood charcoal fire and set up the grill for indirect cooking; youll need to replenish the hot coals periodically to maintain the heat.
9
Brush the pork with olive oil and season generously with salt and pepper.
10
Grill the pork over indirect heat for 4 to 5 hours, turning and basting with the reserved marinade every 30 minutes until the roast is almost done; move the roast further from or closer to the fire as needed to keep it cooking at a constant heat.
11
The roast is done when an instant-read thermometer inserted in the thickest part near the bone registers 160.
12
Transfer the pork to a carving board, tent with foil and let rest for 30 minutes.
13
Carve into thin slices and serve.

232

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, plus more for brushing, 4 garlic cloves, crushed, 1 tablespoon fresh oregano leaves, 1 teaspoon ground cumin, and more.

Yes, Citrus and Garlic Pork Shoulder falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Citrus and Garlic Pork Shoulder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions