For a slightly different taste, use the following marinade for your pork burritos. To be honest, I was surprised the flavoring wasn’t more intense as I’d let it marinate for nearly 24 hours prior to cooking. I guess I was expecting something more intense and tangy with pizzazz based on the medley of ingredients, but it just didn’t come out that way. Don’t get me wrong, it’s still quite flavorful and Chris and the girls thought it had a great flavor and requested I make it like this again so I will. As long as we’re being honest, it’s not like you can go wrong with burritos anyway, right?
- 3/4 cup extra-virgin olive oil
- 1 tablespoon orange zest
- 3/4 cup fresh orange juice (10-12 oranges)
- 1/2 cup fresh lime juice (4 limes)
- 1 cup cilantro, finely chopped
- 1/4 cup lightly packed mint leaves, finely chopped
- 8 garlic cloves
- 1 tablespoon minced oregano (2 teaspoons dried oregano)
- 2 teaspoons ground cumin
- Kosher salt and pepper
- 3 and 1/2 pounds boneless pork shoulder, in one piece
Add the following to a food processor: olive oil, orange zest, freshly squeezed orange juice, lime juice, cilantro, mint leaves, crushed garlic cloves, oregano, and cumin, and pulse until everything is finely chopped.
Using a knife, pinprick the pork shoulder; set aside. Using a roasting bag (I always have a leftover one from Thanksgiving), insert the pork shoulder and pour the marinade in, securing in place with a tie, place in a baking dish and refrigerate overnight. In the morning, rotate the bag so it’s lying on the opposite side from the previous night.
When ready to bake, preheat oven to 425 degrees
For easy clean up, line a baking sheet with aluminum foil and spray a wire rack with non-stick spray and place inside the rimmed baking sheet. Place the pork on the rack and season liberally with S&P.
Roast the pork for 30 minutes until lightly browned. Reduce the oven temp to 375 and roast for another hour and a half, or until meat thermometer reads 160. Transfer to a cutting board, cover with foil, and allow to rest for 20 minutes. Carve, chop, and add to burritos and serve with rice and beans.