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Mexican Roast Pork

Source: Food & Wine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  15 Hours 15 Minutes
  Makes 2 1/2 pounds (Serves 10)
This highly seasoned, richly flavored meat that's cooked until it's falling off the bone is delicious wrapped in warm tortillas or served with rice and beans.
RECIPE INGREDIENTS
One 8-pound whole fresh pork shoulder, boned
1 1/2 tablespoons minced garlic
1 cup plus 2 tablespoons white vinegar
3/4 cup fresh lime juice
1/4 cup fresh grapefruit juice
1/4 cup fresh orange juice
2 tablespoons dried oregano, crumbled
1 tablespoon freshly ground pepper
1 teaspoon Goya adobo seasoning
1 teaspoon Goya Saz-n with Coriander and Annato
1 large green bell pepper, coarsely chopped
1 medium onion, coarsely chopped
DIRECTIONS
Set the pork on a work surface. Using a small, sharp knife, make 1-inch-long slashes in the skin, about 2 inches apart. Rub the garlic into the slashes and along the underside of the pork.


In a large glass or ceramic bowl, combine the vinegar with the lime, grapefruit and orange juices, oregano, pepper, adobo seasoning and Sazin. Stir in the green pepper and onion, then add the pork, skin side up. Refrigerate overnight, turning the meat once or twice. Bring to room temperature before cooking.


Preheat the oven to 400 degrees. Transfer the pork and its marinade to a roasting pan. Cover with foil and roast for about 3 hours, or until the meat is very tender. Let cool in the liquid. Transfer the pork to a cutting board and discard the skin and fat. Strain the pan juices into a glass measure and skim off the fat. Slice or shred the meat before serving.


MAKE AHEAD:


The pork can be refrigerated for up to 3 days.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 2 1/2 pounds (Serves 10)
Calories: 568
Fat. Total: 26g
Fiber: 1g
Carbohydrates, Total: 8g
Sodium: 278mg
% Cal. from Fat: 41%
Cholesterol: 243mg
Protein: 72g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: stephanie, OH Reviewed: 11/10/2009
I've made it
I made this receipe it came out so good, it lasted one day in my house. I company said it was so good it would make them slap their mommas
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