This recipe is a key component to the famous Columbia Restaurant Cuban Sandwich, but it is also delicious for many other recipes.
1 fresh pork shoulder (about 5 lbs.)
1 cup Sour Orange Juice (if not available, ½ cup lime juice and ½ cup orange juice)
8 large garlic cloves
2 tsp dried oregano leaves
1/4 tsp ground black pepper
1/2 tsp salt
4 bay leaves
With a sharp knife, puncture pork in several places.
Place in a shallow roasting pan.
In a food processor, puree ¼ cup of sour orange juice, garlic cloves, oregano, black pepper and salt. Puree enough to form a paste.
Rub paste all over pork, pushing mixture into punctured holes.
Add bay leaves to the rest of the sour orange juice and pour over pork.
Refrigerate and marinate for 3 to 6 hours.
Roast at 350 degrees skin side up and uncovered until an internal temperature of 160 degrees (allow 20 minutes per pound and baste occasionally).
Cool before slicing.
Image credit: Columbia Restaurant Group and Jeff Houck.