Cooking in a crock pot or slow cooker will usually turn large cuts of meat into delicious and tender morsels. But there is something missing – the crispness of meat exposed to heat. Roasting in an oven or barbeque helps provide that, and marinading the pork shoulder overnight keeps the meat moist and flavorful throughout the cooking process.
SOFTWARE
· 1 pork shoulder, bone-in, about 5 pounds
· 2 T. minced garlic
· 1 T. oregano, dried
· 1 T. cumin, ground
· 6 T. lime juice
· 1 c. orange juice
· 1 chipotle in adobo
· 2 t. adobo sauce
· Kosher salt
· Freshly ground black pepper
· 2 T. olive oil
METHOD
1. With the pork shoulder positioned fat side up, score the skin and fat with a sharp knife about 1 1/2 inches apart and about 1 1/2 inches deep. Make the cuts in a diagonal pattern and place the meat in a large, resealable plastic bag.
2. In a blender, add the remaining ingredients except for the olive oil. Pulse to combine, then continue to pulse as you drizzle in the olive oil.
3. Pour the marinade into the bag with the pork shoulder. Seal and work the marinade into the cuts.
4. Place the completely sealed bag in a large bowl and store in the refrigerator overnight. Turn the bag once during the marinade process.
5. To cook, place a Dutch oven pot in a cold oven and heat the oven to 350 degrees.
6. Once the temperature is reached, remove the pork shoulder from the bag and place carefully in the Dutch oven. Use a probe thermometer in the thickest part of the meat, and set the cook temperature for 145 degrees.
7. Cover and cook until temperature reached – about 2 hours. Remove the lid and cook for another 30 minutes to crisp the meat.
8. Remove to a cutting board and rest for 20 minutes. Slice and serve.
9. Enjoy.
VARIANTS
I cut thin slices and used them for tacos or sandwiches. Cut thicker slices if you want to just serve as the entrée. Make a gravy out of the pan juices or just spoon the juices over the slices. Rice is a good side dish for this.
