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Prep Time:45 minsAdditional Time:3 hrs 30 minsTotal Time:4 hrs 15 minsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:45 minsAdditional Time:3 hrs 30 minsTotal Time:4 hrs 15 minsServings:8Yield:8 servings
Prep Time:45 mins
Prep Time:
45 mins
Additional Time:3 hrs 30 mins
Additional Time:
3 hrs 30 mins
Total Time:4 hrs 15 mins
Total Time:
4 hrs 15 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsSpice Rub & Pork2 ½tablespoonschopped fresh sage2tablespoonsminced garlic2tablespoonsextra-virgin olive oil1tablespoonchopped fresh thyme1tablespoonlemon zest2teaspoonskosher salt2teaspoonsground pepper1teaspooncumin seeds1(4 pound)boneless pork shoulder roastSauce2cupsorange juice⅓cuplemon juice⅓cuplime juice¼cupagave syrup or corn syrup¼cuptequila1tablespoonfish sauce2teaspoonsminced garlic½teaspoonhot sauce¼cupfresh cilantro for garnish
Cook Mode(Keep screen awake)
Ingredients
Spice Rub & Pork
2 ½tablespoonschopped fresh sage
2tablespoonsminced garlic
2tablespoonsextra-virgin olive oil
1tablespoonchopped fresh thyme
1tablespoonlemon zest
2teaspoonskosher salt
2teaspoonsground pepper
1teaspooncumin seeds
1(4 pound)boneless pork shoulder roast
Sauce
2cupsorange juice
⅓cuplemon juice
⅓cuplime juice
¼cupagave syrup or corn syrup
¼cuptequila
1tablespoonfish sauce
2teaspoonsminced garlic
½teaspoonhot sauce
¼cupfresh cilantro for garnish
DirectionsTo prepare spice rub & pork: Combine sage, 2 tablespoons garlic, oil, thyme, lemon zest, salt, pepper and cumin in a small bowl. Place pork, fat-side up, in a baking pan and rub the spice mixture all over the top and sides. Cover and refrigerate for at least 1 hour or overnight.When ready to roast the pork, position a rack in bottom third of oven; preheat to 450 degrees F.Transfer the pork to a rack set in a roasting pan. Roast for 20 minutes.Reduce oven temperature to 325 degrees F. Continue roasting until an instant-read thermometer inserted in the thickest part registers 170 degrees F for a tender but sliceable texture or 180 degrees F for a pull-apart texture, 2 1/2 to 3 1/2 hours.Transfer the pork to a cutting board; loosely cover with foil. Let rest for at least 15 minutes.Meanwhile, to prepare sauce: Pour orange, lemon and lime juices into the roasting pan. Bring to a boil over medium-high heat and cook until reduced to 2 cups, about 5 minutes. Stir in agave (or corn) syrup, tequila, fish sauce, garlic and hot sauce. Cook, stirring occasionally and scraping up any browned bits, until the sauce is the consistency of a light syrup but not thick enough to coat a spoon, 6 to 8 minutes. Strain the sauce through a fine-mesh sieve (discard the solids).Thinly slice or shred the pork and drizzle the sauce over it. Garnish with cilantro.TipsTo make ahead: Refrigerate pork (Step 1) overnight.Originally appeared: EatingWell Magazine, December 2019
Directions
To prepare spice rub & pork: Combine sage, 2 tablespoons garlic, oil, thyme, lemon zest, salt, pepper and cumin in a small bowl. Place pork, fat-side up, in a baking pan and rub the spice mixture all over the top and sides. Cover and refrigerate for at least 1 hour or overnight.When ready to roast the pork, position a rack in bottom third of oven; preheat to 450 degrees F.Transfer the pork to a rack set in a roasting pan. Roast for 20 minutes.Reduce oven temperature to 325 degrees F. Continue roasting until an instant-read thermometer inserted in the thickest part registers 170 degrees F for a tender but sliceable texture or 180 degrees F for a pull-apart texture, 2 1/2 to 3 1/2 hours.Transfer the pork to a cutting board; loosely cover with foil. Let rest for at least 15 minutes.Meanwhile, to prepare sauce: Pour orange, lemon and lime juices into the roasting pan. Bring to a boil over medium-high heat and cook until reduced to 2 cups, about 5 minutes. Stir in agave (or corn) syrup, tequila, fish sauce, garlic and hot sauce. Cook, stirring occasionally and scraping up any browned bits, until the sauce is the consistency of a light syrup but not thick enough to coat a spoon, 6 to 8 minutes. Strain the sauce through a fine-mesh sieve (discard the solids).Thinly slice or shred the pork and drizzle the sauce over it. Garnish with cilantro.TipsTo make ahead: Refrigerate pork (Step 1) overnight.
To prepare spice rub & pork: Combine sage, 2 tablespoons garlic, oil, thyme, lemon zest, salt, pepper and cumin in a small bowl. Place pork, fat-side up, in a baking pan and rub the spice mixture all over the top and sides. Cover and refrigerate for at least 1 hour or overnight.
When ready to roast the pork, position a rack in bottom third of oven; preheat to 450 degrees F.
Transfer the pork to a rack set in a roasting pan. Roast for 20 minutes.
Reduce oven temperature to 325 degrees F. Continue roasting until an instant-read thermometer inserted in the thickest part registers 170 degrees F for a tender but sliceable texture or 180 degrees F for a pull-apart texture, 2 1/2 to 3 1/2 hours.
Transfer the pork to a cutting board; loosely cover with foil. Let rest for at least 15 minutes.
Meanwhile, to prepare sauce: Pour orange, lemon and lime juices into the roasting pan. Bring to a boil over medium-high heat and cook until reduced to 2 cups, about 5 minutes. Stir in agave (or corn) syrup, tequila, fish sauce, garlic and hot sauce. Cook, stirring occasionally and scraping up any browned bits, until the sauce is the consistency of a light syrup but not thick enough to coat a spoon, 6 to 8 minutes. Strain the sauce through a fine-mesh sieve (discard the solids).
Thinly slice or shred the pork and drizzle the sauce over it. Garnish with cilantro.
Tips
To make ahead: Refrigerate pork (Step 1) overnight.
Originally appeared: EatingWell Magazine, December 2019
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Nutrition Facts(per serving)254Calories15gFat8gCarbs18gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
