Ingredients

• 1/2 cup Extra Virgin Olive Oil
• 3/4 cup Orange Juice
• 1/2 cup Lime Juice
• 1 cup Cilantro
• 1/4 cup Mint Leaves
• 6 Garlic Garlic (cloves)
• Sea Salt & Black Pepper (to taste)
• 1.8 kilograms Pork Shoulders, Boneless

Instructions

1. Add the oil, orange juice, lime juice, cilantro, mint, garlic, cumin, salt, and pepper to a food processor and blend until well combined.
2. Transfer the marinade into an airtight storage bag or container along with the pork. Refrigerate overnight.
3. Before cooking, bring the marinade and pork to room temperature (about one hour). Preheat the oven to 425°F (220°C).
4. Place the marinated pork in a roasting pan and cook for 30 minutes, uncovered. Baste with the juices.
5. Turn down the heat to 375°F (190°C) and cook for 1 1/2 to two hours, basting every half hour, or until the internal temperature reaches 160°F (70°C). Loosely cover in foil and let rest for 10 minutes before slicing. Enjoy!

Hints & Tips

Leftovers
Refrigerate in an airtight container for up to three days.

Serving Size
One serving is approximately six ounces of roast pork

More Flavor
Add fresh oregano and orange zest to the marinade.

Additional Toppings
Serve with rice, quinoa, cauliflower rice, roasted vegetables, or salad.