Slow Roasted Puerto Rican Pork Shoulder

 

Ingredients

  • 8 - 9 Pound Bone-In Pork Butt

  • ½ cup of lemon juice

  • ¾ cup of orange Juice (3-4 oranges)

  • 8 garlic cloves, minced

  • 1 Tablespoon Salt

  • ¼ cup fresh oregano leaves

  • 1 tablespoon dried oregano

  • 2 tablespoons Adobo seasoning (or medley of onion powder, black peppers, garlic, chili, cumin, paprika etc.)

  • 1 tablespoon paprika

  • Drizzle of grapeseed oil (or your choice oil)

  • Drizzle of Mount Cabot Maple syrup

Organic, Single-Sourced Dry Maple Sugar, 6oz.
Organic, Single-Sourced Dry Maple Sugar, 6oz.
$18.00

6oz of Dry Maple Sugar made from Pure Organic Maple Syrup from the White Mountains of New Hampshire. Single-Source, Unblended.

A subtle sweetness for the rim of your cocktail glass or a perfectly sprinkled breakfast topping, dry maple sugar offers a wide range of uses in baking as a substitute for other less nutrient rich sugars. Torch it on your crème brûlée, work it into your brioche, or spice it up for a dry rub.

Organic, Single-Sourced, Wood-Fired Maple Just Over a Pint, 500ml.
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Organic, Single-Sourced, Wood-Fired Maple Just Over a Pint, 500ml.
$28.00

500 ml. (16.9 oz.) of Pure Organic Maple Syrup from the White Mountains of New Hampshire. Single-Source, Unblended, Grade A, Amber Rich. 

Our most enjoyed, this classic glass jug with a precision pouring spout fits right in the fridge door and doesn’t make a mess. Easy to drizzle or deluge into whatever dish you’re concocting and stable on the table, this pint jug is a staple supply in our kitchen.

Inspired by the Puerto Rican roast pork (pernil) but the honey soy glaze gives it a gentle asian lilt. This dish is quite versatile - in tacos, over rice, or with greens.

 
 

  1. Arrange the pork in a nonreactive baking dish, fat side up. Using a sharp knife score the fat in a crosshatch pattern.

  2. In a medium bowl, whisk all ingredients until dissolved. pour the marinade over the pork and rub. Refrigerate for 24-36 hours, turning the pork a few times.

  3. Bring pork to room temperature for 1-2 hours then preheat over to 300 degrees Fahrenheit.

  4. Roast for about 3 hours. Use a spoon to taste pork with juices and roast for another 2-4 hours basting it every hour or so.

  5. Insert a thermometer into the thickest part of the pork, ensuring you’ve got at least 180 degrees Fahrenheit.

  6. Let roast stand for 30 minutes, then serve with companions.