Oven-baked pork shoulder with chili pepper and lime
Votes: 1
Time: 13 hours 40 minutes
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 739, total fat 59 G., saturated fats 17 G., proteins 42 G., carbohydrates 8 G., fiber 2 G., cholesterol 169 mg, sodium 930 mg, sugar 3 G.
Calories 739, total fat 59 G., saturated fats 17 G., proteins 42 G., carbohydrates 8 G., fiber 2 G., cholesterol 169 mg, sodium 930 mg, sugar 3 G.
Bone-in pork shoulder is ideal for long-term oven roasting. The meat turns out incredibly juicy and falls apart deliciously. For roasting, you'll need a Dutch oven with a lid. Rub the pork with a spice mixture made with chipotle pepper and lime zest, marinate overnight, and roast the next day. The juices left in the pan make a delicious sauce to accompany the meat.
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:
- 10 cloves of garlic
- 2 green onions, thinly sliced
- 2 tablespoons coriander seeds
- 1 chipotle pepper in adobo sauce + 2 tablespoons adobo sauce
- 2 teaspoons cumin seeds
- 1 pork shoulder weighing 2.7-3.7 kg, with bone
- 4 wide strips of lime zest
- 1 cup freshly squeezed lime juice
- 1 cup freshly squeezed orange juice
- 3/4 cup extra-virgin olive oil
- 2 cinnamon sticks, broken
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Cooking the dish according to the recipe:
- In a food processor, combine the garlic, green onions, cilantro, chipotle pepper, cumin, 2 teaspoons salt, and 1 teaspoon black pepper and process to form a thick paste. If the butcher didn't trim the fat cap off the pork shoulder, trim it almost completely, leaving a thin layer of fat. Make deep slashes all over the meat with a knife, spaced about 5 cm apart. Rub the meat with the spice mixture.
- Combine lime zest and juice, orange juice, adobo sauce, olive oil, and cinnamon in a stainless steel or glass bowl. Add the meat and cover tightly with plastic wrap, ensuring the meat is submerged. Refrigerate for at least 8 hours. Can be stored for up to 2 days. Bring to room temperature about 1 hour before roasting.
- Preheat the oven to 450°F (230°C). Place the pork, fat side up, in a large Dutch oven. Roast the pork, uncovered, for 30 minutes. Add the marinade to the pan and cover. Reduce the oven temperature to 350°F (175°C) and roast for another 2 hours. Remove the lid and continue roasting, basting occasionally with the sauce, until a meat thermometer inserted into the pan reads 185°F (88°C) and the pork is richly browned, another 1 1/2 to 2 hours. Transfer the pork to a cutting board and let rest for 20 minutes before slicing.
- Sauce:
Strain the contents of the cauldron through a fine sieve into a fat separator and skim off any excess fat from the surface. In a small saucepan, combine the sauce with 0.5 cups of water and bring to a vigorous boil. Slice the meat and serve with the sauce.
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