Roasted Pork Shoulder with Citrus Mojo and Creamy Cilantro Lime Sauce
Adapted from Brasa’s Chef Alex Roberts, via Twin Cities Chef’s Table cookbook
1 tablespoon extra-virgin olive oil
1/2 cup minced onion
2 large garlic cloves, minced
1 cup fresh lemon juice
1 cup fresh orange juice
2 tablespoons distilled white vinegar
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons freshly ground pepper
1 1/2 teaspoons ground cumin
1 tablespoon Worcestershire sauce
One 5-pound, bone-in Boston butt (pork shoulder, butt end)
Creamy Cilantro Lime Sauce
2 large jalapeños, seeded and coarsely chopped
2 large garlic cloves, smashed
2 tablespoons minced fresh ginger
2 tablespoons minced white onion
1 tablespoon fresh lime juice
1/4 cup water
1 cup mayonnaise
1/4 cup finely chopped cilantro
Prep Day: In a small saucepan, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the lemon and orange juices and simmer for 2 minutes. Stir in the vinegar. Transfer half of the mojo to a blender and let cool. Refrigerate the remaining mojo.
Meanwhile, in a jar, shake together the garlic and onion powders, ground pepper, and cumin. Add 2 tablespoons of the dry rub to the mojo in the blender (reserve remaining rub). Add Worcestershire and 1 tablespoon of salt to the blender and puree mojo until smooth.
Put the pork in a resealable 1-gallon plastic bag and pour in the marinade. Press as much air as you can from the bag and seal. Refrigerate pork for at least 8 hours or up to 24 hours, turning occasionally.
Make Creamy Cilantro Lime Sauce in a blender, puree the jalapeños, garlic, ginger, onion, lime juice and water until smooth. Add the mayonnaise and cilantro and pulse a few times. Season the sauce with salt. Put in jar for serving later.
Bring the pork to room temperature before roasting. Preheat oven to 350°F and set a rack in a roasting pan large enough to hold the pork. Remove the pork from the marinade and pat dry with paper towels. Rub the meat all over with the remaining dry rub and transfer pork to the rack. Roast pork for 3 hours, or until an instant-read thermometer inserted into the thickest part of the meat registers 150°F. Reduce the oven temperature to 275°F and roast the meat for approximately 3 hours longer, until very tender and an instant-read thermometer reads 180°F. Remove the roast from the oven and cover with foil; let rest for 30 minutes.
Shred the meat, discarding the bones and excess fat.
Serve Day: Thaw and put in casserole dish. Cover and reheat gently at 300°F until warmed through. Season pork with salt and pepper and serve with the remaining mojo and creamy cilantro lime sauce.