INGREDIENTS
1 boneless, skinless pork shoulder, boston butt about 6lbs
20 cloves garlic
1/2 c. olive oil, divided
2 tsp. cumin
2 tbsp. salt
1 tbsp. black pepper
3 tbsp. oregano leaves
1/2 c. fresh squeezed orange juice
1/4 c. fresh squeezed lime juice
1 serrano, seeded, and diced
1/4 c. freshly chopped fresh cilantro
White rice, for serving, optional
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DIRECTIONS
- Dry pork shoulder with a paper towel and make 1” incisions with a knife all over.
- Pulse garlic, ¼ cup oil, cumin, salt, pepper, and oregano in a food processor until a paste is formed. Remove 2 tablespoons of the paste and set aside.
- Rub pork shoulder all over with remaining paste, pushing some of it into the incisions.
- Place pork in slow cooker, cover, and cook on low until meat is fork-tender but not yet completely falling apart, 7 1/2 to 8 hours.
- To make the sauce, heat remaining ¼ cup oil in a small saucepan over medium heat until shimmering. Add reserved 2 tablespoons garlic paste and let sizzle, stirring continuously until fragrant, just about 1 minute. Remove from heat and let cool before whisking in orange juice, lime juice, serrano, and cilantro.
- Serve sliced pork over rice with sauce drizzled on topHow many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 Lbs your first week and 2-5 Lbs every week after. Visit us at at dietaefectiva.net to learn more about our program CG
