1 medium onion, thickly sliced
1 head garlic, peeled
2 tablespoons oregano
2 teaspoons cumin seeds
2 teaspoons salt
1 teaspoon black peppercorns
2 bay leaves
1 tablespoon lard, OR oil
Zest and juice of 1 orange, grated
Zest and juice of 1 lemon, grated
Juice of 1 bitter orange
Place the rest of the ingredients a in a food processor or blender and process to make a paste. Rub the pork with the mixture on all sides, making sure it goes into the cuts. Place pork on top of the onions.
Cover with plastic wrap and refrigerate for about 4 hours, turning once, leaving the fat side up for cooking.
Preheat the oven to 450 degrees F. Place the pork in the middle rack of the oven. After 30 minutes turn down the temperature to 325 degrees and cook an additional 2 hours, basting every 30 minutes or so with its own juices. Cook 30 minutes per pound total, or until the internal temperature as measured with a meat thermometer is 160 degrees F.
Remove the pork from the oven and allow to rest 15 minutes before carving, discard onions.
The less tender shoulder cut is given a long slow cooking time to create a tender meal. Serve with red beans and rice and a tropical fruit salad.
Protein: 27 grams
Fat: 16 grams
Sodium: 597 milligrams
Cholesterol: 95 milligrams
Saturated Fat: 6 grams
Carbohydrates: 7 grams
Fiber: 1 grams
Do not overcrowd pork cuts when sautéing. Leaving space between them will allow them to brown and cook more evenly.
Recipe from: PorkBeInspired.com