Citrus Mojo Pork
Compact Cold Press Power Juicer
$79.99
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Ingredients
- 2 lemons, juiced
- 2 limes, juiced
- 2 blood oranges, juiced
- 6 large garlic cloves, chopped
- 1 tablespoon salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 3/4 cup plus 1 tablespoon olive oil
- 2 tablespoons annatto seeds
- 1 (9 to 10-pound) picnic pork shoulder
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Instructions
On the stovetop in a small pot, combine olive oil and annatto seeds. Cook over medium-low heat for 5 minutes. Remove from heat and let cool to room temperature. Strain seeds from oil and discard seeds.
Use the Juicer to juice citrus fruits.
Combine all ingredients (besides pork) in a large bowl and whisk well.
Marinate pork for 30-120 minutes in the refrigerator.
Preheat oven to 325°F.
Put the pork shoulder, skin side up, in a roasting pan fitted with a rack. Cover the top with foil and roast for 3 hours. After 3 hours, remove the foil and turn the heat up to 425°F and roast until the skin is brown and crispy, about 30 to 45 minutes. Check every 5 to 10 minutes to make sure the skin does not burn.
Remove from oven and transfer to cutting board. Let sit for 10 minutes before carving. Carve and arrange meat on a serving platter.
To serve, pour the reserved marinade over meat. Serve with sides of choice and enjoy this meaty main with major mojo!
