½ cup minced garlic cloves
Juice of 6 limes
Juice of 4 oranges
¼ cup kosher salt
1 tablespoon achiote (ground annato seed)
1 (10-12 pound) bone-in pork shoulder or butt
- Combine first five ingredients in a bowl. Rub over pork and let marinate overnight in the refrigerator.
- Preheat oven to 450 degrees. Roast pork for 30 minutes uncovered, then reduce heat to 250 degrees, cover pork with foil, and roast until meat falls of the bone, about 5 hours. Serve with corn tortillas, fresh sliced cabbage and radishes, and pico de gallo.
- Recipe from chef Anthony Lamas of Seviche, Louisville, Kentucky