Roasted Pork Shoulder with Garlic, Citrus & Cilantro

A tender and flavorful slow-cooked pork shoulder infused with garlic, citrus, cilantro, and a hint of heat from chiles. Perfect for a family gathering or a special occasion.

Roasted Pork Shoulder with Garlic, Citrus & Cilantro

Cook time: 290 minutes

Servings: 8

Ingredients

  • 4 pound pork shoulder boneless, skinless
  • 0 to taste kosher salt
  • 0 to taste black pepper
  • 1 tablespoon vegetable oil
  • 1 whole orange halved
  • 2 head garlic halved lengthwise
  • 6 sprig fresh thyme
  • 3 whole bay leaves
  • 3 whole chiles de árbol
  • 2 tablespoon coriander seeds
  • 1 cup orange juice fresh
  • 2 cup water
  • 0.5 bunch cilantro thick stems separated from tender stems and leaves
  • 2 whole lime juiced
  • 0 cilantro tender stems and leaves
  • 2 whole lime halved

Instructions

  1. Preheat the oven to 325°F (163°C).
  2. Season the pork shoulder with kosher salt and freshly ground black pepper.
  3. Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat. Sear the pork shoulder, fat-side down, until well browned, 8 to 10 minutes. Turn the pork and brown on the other side, another 8 to 10 minutes. Transfer the pork to a large serving platter or cutting board and drain the pot of all but 1 tablespoon of the fat.
  4. Add the halved orange and garlic to the pot, cut-side down, followed by thyme, bay leaves, chiles de árbol, and coriander seeds. Cook, stirring for a second, to lightly brown the oranges and garlic. Add the fresh orange juice and 2 cups water, stirring to scrape up any bits.
  5. Return the pork to the pot. The liquid should come a little less than halfway up the pork. Add more water if necessary. Cover and transfer it to the oven.
  6. Roast the pork until it is very tender but not quite falling apart, 3 to 4 hours.
  7. Remove the pot from the oven and transfer the pork to a cutting board. Let it rest for a few minutes.
  8. Chop the thicker stems of cilantro and add them to the pot with all the pork juices. Juice 2 limes into the pot, throwing the juiced limes into the pot as well.
  9. Slice the pork and return it to the pot with any accumulated juices. Alternatively, lay the sliced pork on a large serving platter and ladle the juices over it.
  10. Top the pork with the remaining tender stems and leaves of cilantro before serving. Serve with the remaining lime halves for squeezing over.
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