Slow Roasted Cuban Pork Shoulder

Ingredients:

For the Pork Marinade:

• 4 lb pork shoulder (on or off the bone), ask your butcher to score the skin
• 2 tsp kosher salt for the marinade (plus more for the skin)
• 1 tsp ground black pepper
• 3 oranges (zest and juice)
• 6 limes (zest and juice)
• ¼ cup olive oil
• 4 cloves garlic (smashed)
• 1 tbsp fresh oregano (chopped, or 1 tsp dried)
• 2 tsp ground coriander (or cumin as an alternative)

For the Optional Gravy:

• 3 medium carrots (roughly chopped)
• 2 celery sticks (roughly chopped)
• 2 red onions (roughly chopped)
• 1 bulb of garlic (smash the cloves)
• 2 bay leaves (fresh or dried)
• 600 ml vegetable stock (or chicken stock)
• 1 orange (zest and juice, optional)
• 2 tbsp maple syrup (optional)

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Instructions:

Prepare the Marinade:

1. Zest and juice the oranges and limes.
2. Chop the oregano (if fresh) and smash the garlic cloves.
3. In a large container or freezer bag, combine:
   • Orange and lime zest and juice
   • Chopped oregano
   • Smashing garlic
   • Kosher salt
   • Ground black pepper
   • Ground coriander (or cumin)
   • Olive oil
4. Mix everything together well, but do not get the marinade on the pork skin—keep it dry for crisping later.
5. Place the pork shoulder into the marinade, seal the container or bag, and refrigerate overnight to allow the flavors to infuse.

Roast the Pork:

1. Preheat your oven to 425°F (220°C).
2. About an hour before cooking, remove the marinated pork from the fridge and let it come to room temperature.
3. Pat the pork dry with paper towels, especially the skin.
4. Generously salt the scored pork skin with kosher salt.
5. Place the pork skin-side up in a large roasting tray.
6. Roast the pork in the preheated oven for 30 minutes to get the skin nice and crispy.
7. After 30 minutes, reduce the oven temperature to 325°F (175°C). Cover the pork with foil to prevent it from drying out and continue roasting for an additional 4.5 hours.
8. Check and rotate the pork as needed for even cooking.

Prepare the Optional Gravy:

1. While the pork roasts, roughly chop the carrots, onions, and celery. Smash the garlic cloves.
2. After 4.5 hours of roasting, remove the pork from the oven and skim most of the fat from the tray (you can save this for later use).
3. Add the chopped vegetables, bay leaves, stock, and garlic to the tray with the pork.
4. Place the pork back in the oven (without foil) for another 1 hour to allow the vegetables to roast and the skin to become even crispier.
5. Once the pork is done, remove it from the oven and place it on a plate. Cover with foil and let it rest.

Make the Gravy:

1. Remove any excess fat from the tray.
2. Pass the contents of the tray (vegetables and liquid) through a sieve into a pot to collect the flavorful liquid.
3. Smash the vegetables to extract more flavor and discard the solids.
4. Bring the liquid to a medium-high heat and boil down to about half its volume.
5. Taste the gravy and adjust seasoning, adding salt, pepper, and optionally, orange juice and maple syrup for a sweeter, Cuban-inspired gravy.

Serve:

1. Pull the pork off the bone and serve as desired.
2. Drizzle the gravy over the pork or serve it on the side.
3. Serve the slow-roasted pork with potatoes, a light salad, or pulled pork sandwiches.

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Notes:

• Meal Prep: This recipe is ideal for meal prep as it requires minimal active work the day before, with most of the cooking time being hands-off. You can use the leftovers in sandwiches, wraps, or salads.
• Storage: Leftover pork can be stored in the fridge for up to 3-4 days and also freezes well for later use.

Enjoy this tender, flavorful pork that is perfect for a feast or as part of a meal prep for the week!