Roast pork shoulder is seasoned with orange, oregano, cumin, onions, lime and lemon in this delectable Cuban-inspired recipe, adapted from The Dean & Deluca Cookbook by David Rosengarten. Cuban cuisine is a fusion of African, Spanish and Caribbean with hints of Oriental influence and this healthy dinner recipe for pork roast shoulder makes use a myriad of flavors and spices to make a splendidly cosmopolitan dish. One of the great things about pork shoulder healthy recipes are that inexpensive cut of pork and it is relatively fatty which makes it tender and very tasty (although not the healthiest choice). Overcooked, however, pork shoulder can become tough. When done right, the meat should be tender and easy to break apart with a fork.
In this recipe, the pork is marinated in orange, lime and lemon juice and covered with spice rub of cumin, oregano, orange peel, garlic, salt and pepper. The pork is allowed to marinade in the refrigerator overnight, covered, and ideally, basted every now and then. In this way, the flavors will absorb deep in the meat and create a moist and succulent roast. For best results, be sure to cover the entire surface of the pork shoulder.
Ingredients: 6 lbs. pork shoulder, 3 tablespoons minced garlic, 1 teaspoon grated orange peel, 1 tablespoon dried oregano, 1 tablespoon ground cumin, 1 tablespoon salt, 1 teaspoon freshly ground black pepper, 1 cup thinly sliced onions, 1/3 cup fresh orange juice, ¼ cup fresh lime juice, ¼ cup fresh lemon juice, ½ cup dry sherry
Using a sharp paring knife, make ½-inch slits all over the pork shoulder. In a bowl, stir together the garlic, orange peel, oregano, cumin, salt, and pepper, making a paste. Rub the paste all over the pork. In a bowl large enough to tightly fit the pork into, lay the onion slices. Place the pork shoulder on top. In a small bowl, stir together the juices and the sherry. Pour the mixture over the pork. Cover and refrigerate overnight. For best results, baste the pork repeatedly while marinating. Remove the pork from the refrigerator and bring to room temperature. This will take about 2 hours. Preheat the oven to 325 degrees F. Pat the pork dry and strain the marinade. Reserve the liquid. Place the pork in a roasting pan and place in the preheated oven. Baste every 30 minutes with the marinade. Cook for 2 hours 30 minutes, or until an insta-read thermometer reaches 170 degrees F. Remove the roast from the oven and allow it to sit 15 minutes before carving and serving. Serve with pan juices poured over the meat.
When serving roast pork shoulder, you can cut the fat around the pork and the skin. While cooking, however, retain the fat and the skin as this helps keep the meat moist and give tremendous flavor to the pork. Serve sliced roast pork shoulder alongside steamed, sautéed or buttered vegetables, baked or mashed potatoes or potato salad. For a true Cuban feast, serve with rice or red kidney beans. You can also shred the Cuban roast pork shoulder into pieces and turn it into a mouthwatering sandwich with some barbecue sauce. Or top it over noodles or a bed of salad greens.