Slow-roast Pork Recipe
Always known for our signature Peruvian-style rotisserie chicken, every weekend Chicken Latino serves even more Peruvian specialty dishes, in addition to our regular menu items.
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Ingredients
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Pork and Marinade
For Roasting & Serving
Method
Pork and Marinade
- 1
Prepare pork
Pat the pork shoulder dry with paper towels. Trim any excessively large fat caps but leave a thin layer to baste the meat during slow roasting. Using a sharp knife, score the fat in a few shallow crosshatch cuts about 1/4 inch deep to allow marinade penetration.
- 2
Make marinade
In a food processor or blender, combine garlic cloves, cilantro, parsley, ground cumin, dried oregano, paprika, ají amarillo paste, white pepper, red wine vinegar, lime juice, olive oil, water, kosher salt, and black pepper. Pulse until you have a coarse, greenish-orange paste. Scrape down sides and blend again for 10–15 seconds. The marinade should be cohesive but still have small herb pieces.
- 3
Marinate pork
Rub about two-thirds of the marinade all over the pork shoulder, working the paste into scored fat and any crevices. Reserve the remaining marinade in a covered container (will use for basting). Place the pork in a large resealable bag or a nonreactive dish, cover, and refrigerate for at least 8 hours and up to 24 hours. For best flavor, rotate the bag once or twice so the marinade distributes evenly.
For Roasting & Serving
- 4
Bring to room temperature & preheat
Remove the pork from the refrigerator 1 hour before roasting to come closer to room temperature. Preheat the oven to 300°F (150°C). Position a rack in the lower third of the oven.
- 5
- 6
- 7
Baste and continue roasting
After 3 hours, remove the pan and very carefully remove the lid/foil (watch for steam). Brush the reserved marinade over the top of the pork. Increase oven temperature to 375°F (190°C), return uncovered, and roast 45–75 more minutes until the exterior is deeply browned and an instant-read thermometer inserted into the thickest part reads 195–205°F (90–96°C) for pull-apart tenderness. If the vegetables are browning too fast, tent them with foil.
- 8
Rest
Remove the pork from the oven and transfer to a cutting board. Tent loosely with foil and rest for 20–30 minutes. Meanwhile, if desired, skim fat from pan juices and spoon some of the pan liquid over the vegetables to glaze them; keep warm in the turned-off oven.
- 9
Carve and serve
Using two forks, pull the pork into large shreds or slice against the grain for thicker pieces. Arrange pork on a platter with the roasted vegetables. Garnish with chopped cilantro and serve with lime wedges on the side. Serve remaining pan juices on the side for drizzling.
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