Slow Roasted Pork Recipe

Prepare the marinade

In a large bowl, combine kosher salt, brown sugar, black pepper, cumin, smoked paprika, minced garlic, chopped oregano, orange juice, lime juice, olive oil, soy sauce and 120 ml water. Whisk until sugar and salt are mostly dissolved and ingredients are uniform.

Marinate the pork

Place the pork shoulder in a large resealable bag or nonreactive container. Pour the marinade over the pork, massaging it into all surfaces. Seal or cover and refrigerate for 12–24 hours, turning once halfway through to evenly distribute marinade.

Bring to room temperature

Remove the pork from the refrigerator 1 hour before roasting to come closer to room temperature. Preheat oven to 140°C (285°F).

Sear (optional)

Heat a large ovenproof Dutch oven or roasting pan over medium-high heat with 1–2 tbs oil. Sear the pork on all sides until browned, about 3–4 minutes per side. This step adds color and flavor but is optional.

Slow roast

If you seared the pork, return it to the Dutch oven. Add any leftover marinade and, if needed, 120 ml extra water to create a shallow braising liquid. Cover tightly with a lid or foil and roast in the preheated oven for 4–5 hours, or until the meat reaches 95°C (203°F) internal temperature and is falling-apart tender. Check once at halfway to ensure there is still some liquid; add a little water if dry.

Rest and shred

Remove the pork from the oven and let rest, covered, for 20–30 minutes. Using two forks (or your hands with gloves), shred the meat, discarding excess fat and bone. Reserve any juices and strain them into a saucepan to skim fat; warm and spoon over shredded pork to keep it moist.

While the pork marinates or on the day of serving, pack sliced red onions into a heatproof jar or container. In a small saucepan, bring white vinegar, water, sugar, salt, peppercorns and bay leaf to a gentle simmer just until sugar dissolves. Pour the hot brine over onions, press down to submerge, cool to room temperature, then seal and refrigerate for at least 1 hour (best 4+ hours). Onions will keep refrigerated up to 2 weeks.

Cook the rice

Rinse rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice, 4 cups water and 1 tsp salt. Bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let stand, covered, 10 minutes. Fluff with fork.

Warm and season beans

While rice rests, heat 1 tbsp olive oil in a small skillet over medium heat. Add 1 minced garlic clove and sauté 30 seconds until fragrant. Add drained black beans and 1/2 tsp cumin; cook, stirring, until warmed through, 3–4 minutes. Season with salt and pepper to taste. Stir beans into rice gently or serve alongside.

Slice avocados and toss gently with a squeeze of lime and pinch of salt to prevent browning. Warm shredded pork with reserved jus if needed. Assemble plates or bowls: a bed of rice, spoon beans, top with a generous portion of shredded pork, a few slices of avocado, pickled red onions and chopped cilantro. Serve with lime wedges and hot sauce on the side. Adjust seasoning with salt and pepper to taste.