Don’t be turned off because it takes a long time to cook this baby, it’s totally worth it. This recipe is great for a Saturday or Sunday when you’re home all day. You can roast a couple pork butts at one time, pull them and freeze them too. We served this over a sweet & spicy cole slaw. I’d post the recipe, but I’m still tweaking it.
- 3 lbs. pork butt or shoulder
- 10 cloves garlic
- 4 limes
- 4 lemons
- 2 oranges
- 1 T honey
- 1/4 c olive oil
- 1 T + 1 t oregano
- S & P
Set your pork on a solid surface and stab it all over. Haha, that sounds weird. What you’re doing is creating little holes all over the pork so the marinade can get inside. Once you’re done “stabbing,” push 5 garlic cloves inside a few of the holes.
In a plastic zip-top bag, squeeze 2 lemons, 2 limes and 1 orange into the bag. Throw a couple of each squeezed citrus into the bag too. Add 1 T oregano, honey, olive oil, S &P and the pork. Let it marinate in the fridge for 24 hours or so.
Turn the oven to 275°F. Place the pork on a roasting pan and stick it in the oven. Roast for about 8 hours, turning the pork over once about half way through the cooking time.
You’ll know it’s done because the pork will literally fall apart when you try and pick it up. If it’s not doing that, it’s not ready to eat.
To make the Mojo sauce: saute 5 cloves of minced garlic until golden brown. After the garlic has cooled, add it to a small bowl. Squeeze 2 limes, 2 lemons and 1 orange into the bowl. Add 1/4 c olive oil, 1 t oregano and S & P. Whisk together the ingredients.
Pull the pork, toss with the citrus Mojo sauce and serve.