Lime and Chile Roasted Pork Shoulder

Name: Lime and Chile Roasted Pork Shoulder
Prep time: 13 h 40 min
Cook time: 13 h 40 min
Total time: 13 h 40 min
Yield: 10
Cuisine: Global
Ingredients: 1 chipotle chile in adobo plus 2 tablespoons adobo sauce; 2 cinnamon sticks, broken up; 2 Tbsps coriander seeds; 2 teaspoons cumin seeds; 10 cloves garlic; 10 servings Kosher salt and freshly ground pepper; 237 milliliters fresh lime juice; 4 wide strips fresh lime zest; 177 milliliters extra-virgin olive oil; 237 milliliters fresh orange juice; 3 kilograms Boston butt pork shoulder, bone-in; 2 scallions, sliced (white and green parts)

Need a gluten free, dairy free, and whole 30 main course? Lime and Chile Roasted Pork Shoulder could be an awesome recipe to try. This recipe serves 10. One portion of this dish contains around 52g of protein, 32g of fat, and a total of 539 calories. This recipe covers 36% of your daily requirements of vitamins and minerals. Head to the store and pick up orange juice, lime zest, cumin seeds, and a few other things to make it today. To use up the orange juice you could follow this main course with the Plum Sherbert with Orange Juice and Plum Wine as a dessert. From preparation to the plate, this recipe takes approximately 13 hours and 40 minutes.

Instructions

Pulse the garlic, scallions, coriander, chipotle chile, cumin, 2 tablespoons salt, and 1 teaspoon pepper in a food processor or mini-chopper to make a thick paste. If the butcher didn't trim the fat cap on the pork shoulder, trim off all but a thin layer of fat. Make deep incisions with a paring knife, at about 2-inch intervals, all over the meat. Rub the garlic and spice mixture into and all over the meat.

Ingredients you will need

Chipotle Chiles

Pork Shoulder

Coriander

Green Onions

Garlic

Pepper

Cumin

Meat

Salt

Dry Seasoning Rub

Equipment you will use

Food Processor

Knife

Combine the lime zest and juice, orange juice, adobo sauce, olive oil, and cinnamon in a nonreactive stainless steel or glass bowl.

Ingredients you will need

Orange Juice

Adobo Sauce

Lime Zest

Olive Oil

Cinnamon

Juice

Equipment you will use

Bowl

Add the meat, cover tightly with plastic wrap, making sure the meat is submerged. Refrigerate for at least 8 hours or up 2 days. Bring to room temperature about 1 hour before roasting.

Ingredients you will need

Meat

Wrap

Equipment you will use

Plastic Wrap

Preheat the oven to 450 degrees F.

Equipment you will use

Oven

Put the pork, fat-side up, in a large Dutch oven. Roast the meat, uncovered, for 30 minutes.

Ingredients you will need

Meat

Pork

Equipment you will use

Dutch Oven

Add the marinade to the pot and cover with the lid. Lower the temperature to 350 degrees F and roast for 2 hours more. Uncover and continue to cook, basting occasionally, until an instant read thermometer inserted into the meat registers 190 degrees F and the meat is a rich burnished brown, 1 1/2 to 2 hours more. Set aside on a cutting board to rest for 20 minutes before slicing.

Ingredients you will need

Marinade

Meat

Equipment you will use

Cutting Board

Kitchen Thermometer

Pot

For the sauce: Strain the pan drippings through a fine mesh sieve into a gravy separator and discard all excess fat. In a small saucepan, mix the pan drippings with 1/2 cup water and bring to a vigorous boil. Slice the meat and serve with the pan drippings.

Ingredients you will need

Gravy