This dish is a typical Cuban holiday tradition. It only has a few ingredients, but it is so tasty, with slow-cooked meat that is wonderfully juicy and a bit tangy from the sauce. The pork is seasoned the night before in sour orange juice and a few spices. Its slow cooking process makes it crunchy on the outside and succulent on the inside. It’s typically served with rice and beans, an avocado salad, yucca with mojo sauce and a nice, cold beer.
- Preheat oven to 350°F.
- Wash the pork shoulder with water and 1 cup of vinegar.
- Mix the lemon juice with the sour orange juice.
- Place the pork shoulder, skin down, in a non-metal container and pierce a few times with a knife. Pour the lemon and sour orange mix over the pork, making sure the sauce penetrates into the pierced meat. Repeat the process with the Worcestershire sauce.
- Rub the mashed garlic all over the pork shoulder, making sure some gets into the pierced areas. Cover with plastic wrap and let stand in the refrigerator for one hour.
- Remove pork from the refrigerator. Reserve the marinade sauce. Rub salt all over the pork (it may seem like a lot of salt, but trust us).
- Cover the pork with aluminum foil. Cook in the oven for 4 hours, depending on the size of your pork. Every hour, pour some of the leftover marinade over the pork, cover again, and continue cooking. The last time you cover the pork with the sauce, continue cooking uncovered. The pork temperature should be 170°.
Chef Tip: Pork shoulder is tastier and juicier than other parts of the pork.