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12Ingredients
105Minutes
610Calories
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Ingredients
US|METRIC
6 SERVINGS
- 3/4 cup extra-virgin olive oil
- 1 Tbsp. orange zest
- 3/4 cup fresh orange juice
- 1/2 cup fresh lime juice
- 1 cup cilantro (finely chopped)
- 1/4 cup mint leaves (lightly packed, finely chopped)
- 8 garlic cloves (minced)
- 1 Tbsp. oregano (minced, 2 teaspoons dried oregano)
- 2 tsp. ground cumin
- kosher salt
- pepper
- 3 1/2 lb. boneless pork shoulder (in one piece*)
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Directions
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NutritionView More
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610Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories610Calories from Fat320 |
% DAILY VALUE |
Total Fat35g54% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol160mg53% |
Sodium280mg12% |
Potassium1170mg33% |
Protein62g |
Calories from Fat320 |
% DAILY VALUE |
Total Carbohydrate8g3% |
Dietary Fiber1g4% |
Sugars3g |
Vitamin A8% |
Vitamin C45% |
Calcium6% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(15)
Dakiem Ellis 3 years ago
meat was fine but flavor didnt penetrate the meat really. id rather smoke with a dry rub next time. definitely good for quick set and forget dinner meat
Hinshaw 4 years ago
Love this recipe! I have made it several times. It is good on a Cuban sandwich the next day.
cassie 5 years ago
It came out really good. I used a bone-in roast and followed the recipe and had no problems. It was juicy and flavorful. My son especially liked it. Would definitely make again.
BlackIce 5 years ago
Good recipe will make again. Next time i will brown it longer to crust the outside better.
Kim I. 6 years ago
Pretty good. I'm not usually one for thinking far enough ahead to marinade something for an an entire day, but my husband thought this looked delicious so I gave it a go. The meat was flavorful and it forced me to use spices I don't normally use, so that was a very nice change of pace. I liked the end result overall
Cleisha 6 years ago
Tasted amazing, and I'm a picky eater! I used chicken breast instead, and it came out fine.
Jeff 6 years ago
It turned out Great. We ended up doing 4lbs of pork tenderloin. Fantastic. Will be making it a regular recipe!
Nicole H. 7 years ago
This was OK, but I wouldn't make it again. It wasn't as flavorful as I would have expected after marinating overnight. The cooking time, as others mentioned, was not accurate.
Sally 7 years ago
Absolutely FAB-U_LOUS! I try an awfully lot of recipe's on Yummly. Many of which are great but this one was over the top. I even followed it pretty close. I had a pork butt I wanted to try it on and cannot wait to do it again. Really a perfect recipe, thanks so much for sharing. Did follow others advice and reduced the 350 bake time to an hour instead of an hour and a half. Was JUICY great!
George Z. 8 years ago
Excellent combination of flavors. Everyone in my family loved it... Instead of a Pork shoulder, I used a tenderloin.
Made two small adjustments -
1. After cooking at 425 for the first 30 minutes, I dropped the oven temp to 350 and cooked for the remaining time.
2. I also turned on my broiler for approx. 2 minutes per side. Wanted to add a little color to the crust.
Carolyn Ward 8 years ago
Marinade was good but cooking time is WAY off!!! I had a 3.75 pound pork roast and cut the cooking time to an hour after reducing the temp to 375. Let it rest for 20 minutes and it was SO dry! Anyone who roasts it for the suggested hour-to-hour and 20-30 minutes will be eating a pork brick.
Benjamin K. 9 years ago
Was a very good and simple recipe to make. The cooking times though I think should be a bit shorter than stated in the recipe. I cooked it for 30 at 425 as stated but then recommend cooking it less than stated, perhaps 30-45 minutes or so. Came out great though.