Venezuelan-Style Slow-Roasted Pork Shoulder

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A centerpiece dish from Venezuela, this slow-roasted pork shoulder is marinated overnight in a bright garlic-citrUS-herb sauce, then roasted low and slow until the meat is pull-apart tender and deeply savory. Serve it for a holiday table or Sunday family dinner with yuca, rice, black beans, and fresh arepas.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 32 gFat
• 11 gSaturated Fat
• 2 gCarbs
• 0 gFiber
• 0 gSugar
• 42 gProtein
• 720 mgSodium
• 620 mgPotassium
• 50 mgCalcium
• 3 mgIron
• 5 mgVitamin C
• 80 mcgVitamin A

Ingredients

For the marinade

• 1/2 cup sour orange juice, or 1/4 cup lime juice plus 1/4 cup orange juice
• 1/4 cup olive oil
• 2 tablespoons white vinegar
• 10 garlic cloves, finely minced
• 2 tablespoons dried oregano
• 1 tablespoon ground cumin
• 1 tablespoon sweet paprika
• 2 teaspoons freshly ground black pepper
• 2 tablespoons kosher salt
• 1 teaspoon ground achiote (optional)

For the pork

• 1 bone-in pork shoulder, 5 to 6 lb, skin-on if available
• 2 teaspoons kosher salt
• 1 cup water or low-sodium chicken broth

For serving (optional)

• 2 lbs fresh yuca, peeled and cut into 2-inch chunks
• Lime wedges
• Chimichurri or aji verde

Directions

1. In a medium bowl, whisk together sour orange juice, olive oil, vinegar, garlic, oregano, cumin, paprika, black pepper, salt, and achiote until the salt mostly dissolves.
2. Pat the pork shoulder very dry. If the skin is on, score it in a 1-inch diamond pattern with a sharp knife, cutting just through the skin. Rub the 2 teaspoons of salt all over, pressing into the cuts.
3. Use a paring knife to make 8 to 10 deep slits all over the meaty sides of the roast and stuff bits of minced garlic into each opening. Place the pork in a large roasting pan or gallon-size zip-top bag.
4. Pour the marinade over the pork and massage it thoroughly into every surface. Cover or seal and refrigerate for 12 to 24 hours, turning once halfway through.
5. Remove the pork from the refrigerator 1 hour before roasting to take the chill off. Preheat the oven to 325°F (160°C). Place the roast skin-side up in a roasting pan and pour the broth around (not over) the meat.
6. Roast uncovered for 3 hours, then begin basting with pan juices every 30 minutes, for another 45 minutes to 1 hour 30 minutes, until a thermometer inserted into the thickest part reads 195°F (90°C) and the skin is crackling.
7. If the skin is not yet crisp, raise the oven to 425°F for the final 10 to 15 minutes. Watch carefully to avoid burning.
8. Transfer the pork to a cutting board and let rest 15 minutes. Slice thick portions or shred with two forks, and crisp up any loose skin pieces under the broiler for 2 minutes.
9. Meanwhile, boil the yuca in salted water until fork-tender, 20 to 25 minutes. Serve the roast alongside yuca, white rice, black beans, and warm arepas with lime wedges.

Cook’s Notes

• Sour orange (naranja agria) is traditional; if you cannot find bottled sour orange, an equal mix of fresh lime and fresh orange juice is the closest substitute.
• Marinating at least 12 hours is essential for the citrus and garlic to penetrate the meat. Overnight is best.
• For the crispiest crackling, ensure the skin is bone-dry before salting and avoid covering the roast with foil at any point.
• Cook to 195°F for shredding or pull to 175°F if you prefer cleaner slices; the connective tissue fully breaks down past 190°F.
• Leftover meat is excellent for arepas rellenas: stuff into split arepas with avocado, cheese, and shredded cabbage.

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