Cuban Style Slow Roasted Pork Shoulder/Butt

Step 1

Score the fat side of your pork shoulder.

Step 2

Marinate your pork with salt, pepper, garlic powder, cumin, oregano, paprika, and the juice of the limes. Make sure to season all sides and to rub seasoning in. Stab some holes into the pork with a knife, but make sure the knife doesn't pass all the way through. Wrap pork with clear wrap and place in the fridge to marinate overnight. (Can be marinated for less time, but I highly suggest overnight).

Step 3

Make your roasting marinade by combining olive oil, garlic powder, paprika, cumin, oregano, flaky salt, pepper, apple cider vinegar, minced garlic, and lime in a small bowl and set aside.

Step 4

Preheat your oven to 300°F.

Step 5

Add olive oil, apple cider vinegar, chicken broth, and salt to a roasting tray. Make sure the roasting tray is deep enough that the liquid won't spill over when you add in your pork. Add in the limes on the sides. Do not cut or squeeze the limes, leave them whole to roast alongside the pork.

Step 6

Carefully place your pork in the middle of the roasting tray skin side down.

Step 7

Place the roasting tray with the pork in the center of your oven and roast for 3 hours.

Step 8

Baste your pork with the roasting marinade you made every 30 minutes or so.

Step 9

When the 3 hours are up, carefully turn your pork skin side up and the oven up to 450°F and roast for another 30 minutes or until the skin is brown and toasted.

Step 10

Allow the pork to rest on the roasting tray for at least 20 minutes before cutting. Poke a hole into the limes and squeeze out the roasted lime into the roasting juices left over in the pan. You can use these juices to top off the pork or you can even add a bit of cornstarch and cook until it thickens for a quick gravy.

Step 11

Optional, but you can garnish with some grilled onion before enjoying!