Pork Shoulder Roasted with Citrus Mojo

After making some salsas as of late, and pulling out the Twin Cities Chef’s Table cookbook to throw together the Crusher Cookies, I was flipping through it and one recipe caught my eye.  This recipe for Brasa’s Pork Shoulder Roasted with Citrus Mojo looked ideal for a week when I had evening commitments and could eat on this recipe over and over.  The cookbook is a collection of recipes from different restaurants in the Twin Cities, this one from Brasa.  Click on the website and tell me you don’t want to go there today to eat.

Pork Shoulder Roasted with Citrus Mojo

Brasa’s Pork Shoulder Roasted with Citrus Mojo

1 Tbsp olive oil
1/2 c minced onion
2 large garlic cloves, minced
1 c fresh lemon juice
1 c fresh orange juice
2 Tbsp white vinegar
2 Tbsp garlic powder
2 Tbsp onion powder
2 Tbsp fresh ground pepper
1 1/2 tsp cumin
1 Tbsp Worcestershire sauce
salt
5 lb bone-in pork shoulder

In a small saucepan, heat the olive oil over medium heat.  Add the onion and cook until softened, about 5 minutes.  Add the garlic and cook until fragrant, about 2 minutes.  Add the lemon and orange juices and simmer for 2 minutes.  Stir in the vinegar.  Transfer half of the mojo to a blender and let cool.  Refrigerate the remaining mojo.

Meanwhile, in a jar, shake together the garlic and onion powders, pepper, and cumin.  Add 2 tablespoons of this dry rub to the mojo in the blender, reserve the remaining rub.  Add Worcestershire sauce and 1 tablespoon salt to the blender and puree until smooth.

Put the pork in a sealable 1-gallon plastic bag and pour in the marinade.  Press as much air as you can from the bag and seal.  Refrigerate pork for at least 8 hours and up to 24 hours, turning occasionally.  Bring the pork to room temperature before roasting.

Preheat the oven to 350 degrees and set a rack in a roasting pan large enough to hold the pork.  Remove the pork from the marinade and pat dry with paper towels.  Rub the meat all over with the remaining dry rub and transfer pork to the rack.  Roast pork for 3 hours, or until an instant-read thermometer registers 150 degrees.  Reduce the oven temperature to 275 degrees and roast the meat for approximately 3 hours longer, until very tender and an instant-read thermometer reads 180 degrees.  Remove the roast from the oven and cover with foil; let rest for 30 minutes.

Shred the meat, discarding the bones and excess fat.  Season pork with salt and pepper.  Serve with the remaining mojo.

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