Roast pork with citrus and garlic
Votes: 1
Time: 2 hours 30 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Roast pork can be served as a main course with a variety of side dishes, or used in sandwiches or shawarma. This recipe uses a whole boneless pork shoulder. The meat is rubbed with a spice and garlic paste and marinated overnight (or up to two days) in a mixture of citrus juices—lime, lemon, and orange. This marinade imbues the pork with extraordinary flavor, leaving it tender and juicy. Bring the meat to room temperature on a rack in a roasting pan. Serve with the roasting juices, which make a delicious dipping sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 pork shoulder weighing 2.7 - 3.5 kg.
- 10 cloves of garlic
- 2 tablespoons fresh oregano
- 1 tbsp fresh thyme
- 2 tablespoons coriander seeds
- 2 teaspoons cumin seeds
- 4 bay leaves
- Juice of 6 oranges, discard the peels
- Juice of 4 lemons, set aside the rinds
- Juice of 4 limes
- 1/4 cup Worcestershire sauce
- 3/4 cup olive oil
- 3 white onions, thinly sliced
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