Delicious low sodium pork roast with a Caribbean flavor, served as either sliced pork or pulled pork. This recipe assumes a boneless pork shoulder. (For a bone-in roast, you will need to cook a little longer)
- 1½ - 2 lbs boneless pork shoulder, in one piece, with any silver skin sliced off
- 2 Tbsp olive oil
- 1 cup orange juice OR lemon juice (OR half cup of each)
- ½ cup fresh lime juice
- 3 Tbsp dried chopped cilantro, OR ½ cup fresh cilantro leaves, finely chopped
- 1 Tbsp dried chopped mint, OR 2 Tbsp lightly packed mint leaves, finely chopped
- 4 cloves garlic, minced
- 1 tsp dried oregano OR ½ Tbsp fresh oregano leaves, finely chopped
- 1 tsp ground cumin
- 1 tsp Mrs Dash Chicken Grilling seasoning
- In a large resealable plastic bag, combine olive oil, orange zest, orange or lemon juice, lime juice, cilantro, mint, garlic, oregano, and cumin. Shake and squeeze the bag to mix the marinade thoroughly.
- Using a sharp knife, poke holes all over the pork Add the pork to marinade in the ziplock bag. Turn and squeeze the bag until the pork is evenly coated with the marinade. Place the zipped up bag in a baking dish, and put it in the refrigerator for at least 2 hours or up to 12 hours.
- Remove the bag from the refrigerator and let it sit at room temperature for 1 hour before roasting.
- Preheat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil. Place a wire rack over the baking sheet.
- Remove the bag from the refrigerator and let it sit unopened on the kitchen counter for 30 minutes to let the pork warm to room temperature.
- Remove pork from marinade, reserving the marinade, but do not scrape solids off the pork. Place the pork on the rack on the baking sheet, fattest side up. Roast the pork in the preheated oven for 30 minutes until lightly browned.
- Turn the oven down to 375 degrees. Spoon marinade over the pork and roast for another 1 hour or so (if you want sliced pork) until a meat thermometer reads 170, spooning marinade over the pork every 20 minutes or so. OR if you want fork tender pulled-pork, roast until the internal temperature reaches 195 degrees, spooning marinade over the pork every 20 minutes or so.
- After the roast is cooked, remove from the oven, transfer to a cutting board, cover with aluminum foil and let it rest at least 10 minutes.
- If you roasted the pork until the meat thermometer read 170 degrees, carve against the grain to slice it. If you roasted the pork until the meat thermometer read 195 degrees, use 2 forks to pull the pork apart. Serve.
According to our estimates, one serving from this recipe will contain 55 mg of sodium.
Note that sodium percentages depend on which daily reference you use. 55 mg of sodium per serving implies that this recipe provides:
– 2% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 4% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 6% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
