Ingredients

• 3/4 cup Extra Virgin Olive Oil (divided)
• 3/4 cup Orange Juice
• 1/2 cup Lime Juice
• 1 cup Cilantro
• 1/4 cup Mint Leaves
• 6 Garlic Cloves
• 2 tsps Cumin (ground)
• Sea Salt & Black Pepper (to taste)
• 1.8 kg Pork Shoulder, boneless
• 10 Yellow Potatoes (medium, chopped)
• 10 cups Green Beans (trimmed)

Instructions

1. Add 2/3 of the olive oil, orange juice, lime juice, cilantro, mint, garlic, cumin, salt, and pepper to a food processor and blend until well combined. Transfer into an airtight storage bag or container along with the pork. Refrigerate overnight.
2. Before cooking, bring the marinade and pork to room temperature (about one hour). Preheat the oven to 425°F (200°C).
3. Place the marinated pork in a roasting pan and cook for 30 minutes, uncovered. Base with the juices.
4. 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 before slicing.
5. Meanwhile, add the potatoes and green beans to a parchment-lined baking sheet. Toss in the remaining oil and season with salt. Bake alongside the pork roast for 20 to 30 minutes or until fork-tender and browned.
6. Divide the sliced pork roast, potatoes, and green beans onto plates. 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, one medium potato, and one cup of green beans.

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

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