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Zesty Roasted Pork Shoulder

Serves 8


4 lb bone-in pork shoulder
1 onion, thickly sliced
1 head garlic, peeled
2 tablespoons oregano
2 teaspoons cumin seeds
2 teaspoons salt
1 teaspoon black peppercorns
1 tablespoon olive oil
4 tablespoons fresh orange juice
2 tablespoons orange zest
2 tablespoons fresh lemon juice
1 tablespoon lemon zest


  1. Arrange onion slices along the bottom of a roasting pan.
  2. Place garlic, oregano, cumin seeds, salt, black peppercorns, olive oil, orange juice and zest, lemon juice and zest in a blender. Pulse until a paste is formed.
  3. Rub the pork with the paste on all sides. Place pork on top of the onions.
  4. Cover pork and place in the refrigerator for about 4 hours, flipping once.
  5. Preheat the oven to 450° F.
  6. Place the pork in the pan into the oven. Roast for 30 minutes. After 30 minutes turn down the temperature to 325° F, and cook an additional 2 1/2 hours, basting every 30 minutes with the juices.
  7. Remove the pork from the oven and allow to rest 15 minutes before carving, discard onions.
Season: Spring