adapted from Mad Hungry by Lucinda Scala Quinn
10 garlic cloves, peeled
4 tablespoons fresh oregano leaves, or 2 teaspoons dried oregano
4 tablespoons extra-virgin olive oil
1 tablespoon coarse salt
3 1/2+ pound pork shoulder (bone or not, whatever you want)
1. Zest the limes, then cut away the peel. Place the lime segments in a blender or food processor along with the zest, garlic, oregano, oil, and salt. Purée until smooth.
2. Place the pork in a roasting pan and score any large swaths of fat. Mine was missing the big fat cap (d'oh) so I just scored in a few places. Rub the purée all over the pork. Cover and refrigerate for 8 - 24 hours. Flip the roast around a few times and redistribute the rub.
3. Preheat oven to 250 degrees. Remove meat from refrigerator 30 minutes before roasting. Add 1 cup of water to the pan and place, fat side up, in the oven. Roast for 6 to 8 hours, basting occasionally and rotating the pan a few times.
4. Heat the oven up to 500 degrees. Cook the pork until the fat is a crispy freaking delicious dark brown, about 10 minutes. Let rest for 15 minutes before pulling away hunks to serve.
Now, on to the dipping sauces...
8 garlic cloves
1/3 cup fresh orange juice
1/3 cup fresh lime juice (OR a total of 2/3 cup fresh sour orange juice if you can find sour oranges)
1/3 cup olive oil
1 tablespoon fresh oregano, or 1/2 teaspoon dried oregano
1/2 teaspoon cumin
coarse salt and freshly ground black pepper to taste
Purée all ingredients in a blender or food processor. Or, if you're feeling fancy and rustic, use a mortar and pestle to grind the garlic and salt into a paste, then whisk in the remaining ingredients.
1 cup packed fresh parsley
5 garlic cloves
2 tablespoons fresh oregano leaves, or 1 teaspoon dried oregano
1/2 cup extra-virgin olive oil
2-4 tablespoons red wine vinegar
1 teaspoon coarse salt
1/4 teaspoon red pepper flakes
Purée first 6 ingredients together in a blender or food processor. Suite the vinegar amount to your taste. Stir in red pepper flakes. Done, easy!
This was originally posted at my blog, the crankin' kitchen!