Slow-Roasted Pork Shoulder with Tequila Citrus Sauce

Slow-Roasted Pork Shoulder with Tequila Citrus Sauce

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From: EatingWell Magazine, December 2019

Pork shoulder makes a wonderful roast because it has enough fat to keep it moist and tender during low and slow cooking. The citrus sauce has a smoky, agave sweetness from the tequila and produces a bright counterpoint to the unctuous meat. Serve any extra sauce for dipping.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • Spice Rub & Pork
  • 2½ tablespoons chopped fresh sage
  • 2 tablespoons minced garlic
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon lemon zest
  • 2 teaspoons kosher salt
  • 2 teaspoons ground pepper
  • 1 teaspoon cumin seeds
  • 1 (4 pound) boneless pork shoulder roast
  • Sauce
  • 2 cups orange juice
  • ⅓ cup lemon juice
  • ⅓ cup lime juice
  • ¼ cup agave syrup or corn syrup
  • ¼ cup tequila
  • 1 tablespoon fish sauce
  • 2 teaspoons minced garlic
  • ½ teaspoon hot sauce
  • ¼ cup fresh cilantro for garnish

Preparation

  • Prep

  • Ready In

  1. To prepare spice rub & pork: Combine sage, 2 tablespoons garlic, oil, thyme, lemon zest, salt, pepper and cumin in a small bowl. Place pork, fat-side up, in a baking pan and rub the spice mixture all over the top and sides. Cover and refrigerate for at least 1 hour or overnight.
  2. When ready to roast the pork, position a rack in bottom third of oven; preheat to 450°F.
  3. Transfer the pork to a rack set in a roasting pan. Roast for 20 minutes.
  4. Reduce oven temperature to 325°F. Continue roasting until an instant-read thermometer inserted in the thickest part registers 170°F for a tender but sliceable texture or 180°F for a pull-apart texture, 2½ to 3½ hours.
  5. Transfer the pork to a cutting board; loosely cover with foil. Let rest for at least 15 minutes.
  6. Meanwhile, to prepare sauce: Pour orange, lemon and lime juices into the roasting pan. Bring to a boil over medium-high heat and cook until reduced to 2 cups, about 5 minutes. Stir in agave (or corn) syrup, tequila, fish sauce, garlic and hot sauce. Cook, stirring occasionally and scraping up any browned bits, until the sauce is the consistency of a light syrup but not thick enough to coat a spoon, 6 to 8 minutes. Strain the sauce through a fine-mesh sieve (discard the solids).
  7. Thinly slice or shred the pork and drizzle the sauce over it. Garnish with cilantro.
  • To make ahead: Refrigerate pork (Step 1) overnight.

Nutrition information

  • Serving size: 3 oz. pork and generous 1 Tbsp. sauce
  • Per serving: 254 calories; 15 g fat(5 g sat); 0 g fiber; 8 g carbohydrates; 18 g protein; 13 mcg folate; 69 mg cholesterol; 6 g sugars; 4 g added sugars; 113 IU vitamin A; 20 mg vitamin C; 29 mg calcium; 1 mg iron; 374 mg sodium; 302 mg potassium
  • Nutrition Bonus: Vitamin C (33% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 2½ medium-fat protein, ½ fat, ½ other carbohydrate

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