| 2012.05.21 |
My wife found this recipe in Food and Wine Magazine (May 2012 issue), and we gave it a try.
Tasty. Fresh. Delicious! We'd seen food from Brasa featured on Man vs. Food. Look up the
Minneapolis episode.
Pork Shoulder Roast with Citrus Mojo
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| 1 | tbsp. | olive oil, extra virgin |
| ½ | C | onion, minced |
| 2 | | large garlic cloves, minced |
| 1 | C | fresh lemon juice |
| 1 | C | fresh orange juice |
| 2 | tbsp | distilled white vinegar |
| 2 | tbsp | garlic powder |
| 2 | tbsp | onion powder |
| 2 | tbsp | freshly ground pepper |
| 1½ | tsp | ground cumin |
| 1 | tbsp | Worcestershire sauce |
| 5 | lb | bone-in Boston Butt (pork shoulder, butt end) |
| -- | -- | salt
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Creamy Cilantro-Lime Sauce
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| 2 | | large jalapeños, seeded and coarsely chopped |
| 2 | | large garlic cloves, smashed |
| 2 | tbsp | fresh ginger, minced |
| 2 | tbsp | white onion, minced |
| 1 | tbsp | fresh lime juice |
| ¼ | C | water |
| 1 | C | mayonnaise |
| ¼ | C | finely chopped cilantro |
| -- | -- | salt
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- In a small saucepan, heat the olive oil. Add the onion and cook over moderate heat until softened, about 5 minutes.
Add the garlic and cook until fragrant. Add the lemon and orange juices and simmer for 2 minutes. Add the vinegar. Transfer
half of the mojo to a blender and let cool. Refrigerate the remaining mojo.
- Meanwhile, in a jar, shake the garlic and onion powders, ground pepper and cumin. Add 2 tbsp of the dry rub to the
mojo in the blender. Add the Worcestershire sauce and 1 tbsp. of salt and puree the marinade.
- Put the pork in a resealable 1-gallon plastic bag and add the marinade. Seal the bag, pressing out the air, and
refrigerate for at least 8 hours or up to 24 hours, turning occasionally. Bring the pork to room temperature.
- Preheat the oven to 350°F and set a rack in a roasting pan. Remove the pork from the marinade and pat dry.
Rub the meat all over with the remaining dry rub and set it on the rack. Roast for 3 hours, until an instant-read
thermometer inserted into the thickest part of the meat reads 150°. Reduce the oven temperature to 275° and
roast the meat for about 3 hours longer, until very tender and an instant-read thermometer registers 180°. Remove
the roast from the oven and cover with foil; let rest for 30 minutes.
- Shred the meat, discarding the bones and excess fat. Serve the roast with the remaining mojo and the
Creamy Cilantro Lime Sauce.
Serve with Guacamole and tortilla chips.
Optionally, you may cover and refrigerate the whole roast for up to two days. Bring to room temperature and shred, then
gently reheat in a 300° oven.
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To make the Creamy Cilantro-Lime Sauce, puree the jalapeños, garlic, ginger, onion, lime juice and water until smooth.
Add the mayonnaise and cilantro and pulse a few times. Season the sauce with salt and serve. The sauce can be refrigerated
for up to 3 days.
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