SERVES 6 TO 8
Not many meals can compare to a blissfully tender and moist pork shoulder. This informal dish is so versatile and can easily be dressed up with some sophisticated sides.
When purchasing lard, read labels carefully to ensure that the only ingredient is rendered pork fat. Lard from pasture-raised pigs is a great source of vitamin D!
INGREDIENTS
FOR THE RUB:
1 tbsp/8 g cumin
2 tsp/5 g coriander
½ tsp dried oregano
½ tsp paprika
1 tsp/5 g sea salt
½ tsp pepper
3 lbs/1 kg boneless pork shoulder
2 tbsp/30 g lard or ghee
1 onion, chopped
4 cloves garlic, minced
¼ cup/60 ml of fresh lime juice
½ cup/120 ml of fresh orange juice
2 bay leaves
3 cups/710 ml of Chicken Broth
COOKING INSTRUCTIONS
Preheat oven to 350°F/177°C. In a small bowl, mix all ingredients for the rub until well combined. Sprinkle the rub over the pork shoulder, then rub the pork with the seasoning until all sides are well coated. Heat a Dutch oven or a heavy, oven-safe pot over medium heat. Add the lard or ghee. Once it is hot, add the pork shoulder. Brown the pork shoulder on all sides, approximately 2 to 3 minutes per side. Set aside.
Add the onions to the same pan and sauté until soft, about 5 minutes. Add the garlic and sauté until fragrant. Add the lime juice and orange juice, and use a wooden spoon to scrape up any brown bits from the bottom of the pan. Next add bay leaves and chicken broth. Cover and place the roast in the oven for 2½ hours. Baste the pork twice while it is cooking. Remove the cover for the last 15 minutes to allow the pork to brown. Discard bay leaves before serving.
