Slow Roasted Puerto Rican Pork Shoulder

Ingredients

• 8 - 9 Pound Bone-In Pork Butt

• ½ cup of lemon juice

• ¾ cup of orange Juice (3-4 oranges)

• 8 garlic cloves, minced

• 1 Tablespoon Salt

• ¼ cup fresh oregano leaves

• 1 tablespoon dried oregano

• 2 tablespoons Adobo seasoning (or medley of onion powder, black peppers, garlic, chili, cumin, paprika etc.)

• 1 tablespoon paprika

• Drizzle of grapeseed oil (or your choice oil)

• Drizzle of Mount Cabot Maple syrup

Inspired by the Puerto Rican roast pork (pernil) but the honey soy glaze gives it a gentle asian lilt. This dish is quite versatile - in tacos, over rice, or with greens.

1. Arrange the pork in a nonreactive baking dish, fat side up. Using a sharp knife score the fat in a crosshatch pattern.

2. In a medium bowl, whisk all ingredients until dissolved. pour the marinade over the pork and rub. Refrigerate for 24-36 hours, turning the pork a few times.

3. Bring pork to room temperature for 1-2 hours then preheat over to 300 degrees Fahrenheit.

4. Roast for about 3 hours. Use a spoon to taste pork with juices and roast for another 2-4 hours basting it every hour or so.

5. Insert a thermometer into the thickest part of the pork, ensuring you’ve got at least 180 degrees Fahrenheit.

6. Let roast stand for 30 minutes, then serve with companions.