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1 Boston butt bone-in pork shoulder, about 6-7 pounds
Mojo Criollo Marinade (see below)
4 bay leaves
2 yellow onions, thinly sliced

Place roast, marinade and bay leaves in a 2 1/2-gallon zip-top bag. Squeeze as much air from the bag as possible, seal it and place in baking pan. Marinate for 24 hours in refrigerator, turning every several hours. When ready to cook, heat oven to 275 degrees. Line bottom of roasting pan with sliced onions. Place roast, fat side up, on onions and cover tightly with foil. Pour marinade in saucepan, boil until thickened and allow to cool. Cook roast until tender, about 4 1/2 hours, or until internal temperature reaches a minimum of 170 degrees. At that point, flip roast fat side down on baking sheet and baste with thickened marinade. Cook another 30 minutes, uncovered, while basting frequently. Allow roast to rest for 15 minutes before cutting.

Servings: 16. Serving size: 4 ounces. Per serving: 618 calories, 46.8 g protein, 38.8 g fat, 6.9 g carbohydrates, 0.6 g dietary fiber, 1,008 mg sodium, 170 mg cholesterol

Mojo Criollo Marinade

1 1/2 cups sour orange juice (about 6 oranges)
1/2 cup lime juice (about 4 limes)
1 head garlic, peeled
6 tablespoons olive oil
2 teaspoons Mexican oregano
6 teaspoons kosher salt
1 tablespoon freshly ground black pepper

Slice oranges and limes down the middle and squeeze the juice into a food processor. Add all other ingredients into food processor and pulse four to five times.

Tony Alvarez, Pedernales Electric Cooperative