Ingredients
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1 cup freshly squeezed Lime Juice
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1 cup freshly squeezed Orange Juice
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2 tablespoons chopped Garlic
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1 tablespoon dried Oregano
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2 teaspoons Kosher Salt
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2 teaspoons freshly ground Black Pepper
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1 teaspoon dried Red Pepper Flakes
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1 teaspoon ground Cumin
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¾ cup Canola Oil
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1 bunch Scallions
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1/3 cup chopped fresh Cilantro
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One 3- to 4-pound boneless Boston Butt
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12 ounces Mexican Beer
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1 recipe Sofrito Rice with Green Chiles and Mango
Directions
Steps
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1
Done
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In a blender, process the juices, garlic, oregano, salt, pepper, chili flakes, and cumin. With the blender on medium speed, slowly drizzle canola oil through the opening in the lid. When the oil is absorbed and the marinade is nicely emulsified, remove the canister from the blender and stir in the scallions and cilantro. |
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2
Done
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Put the pork pieces in a glass, ceramic, or other nonreactive dish. Pour the marinade over the pork, cover, and refrigerate for at least 8 hours and up to 12 hours. |
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3
Done
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Preheat the oven to 250°F. |
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4
Done
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Transfer the pork to a disposable aluminum pan. Pour the marinade and the beer over the pork, cover tightly with aluminum foil, and braise until very tender, 6 to 7 hours. The pork is done when it just about falls apart when prodded with a fork. Keep cooking it until it’s tender. |
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5
Done
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Shred the pork with 2 forks and your fingers. Serve with the rice. |
