Prep: 10 mins | Cook: 2 hrs. 30 mins | Additional: 8 mins | Total: 2 hrs. 48 mins | Servings: 8 | Yield: 8 servings

What a delicious Roast pork! My family could not get enough of this superb recipe. Aside from the awesome flavours, it is also very easy to cook. In less than 3 hours, you will have a meal to remember. Enjoy!


4 cloves garlic

2 teaspoons kosher salt

1 teaspoon ground black pepper

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon ground coriander

3 tablespoons lime juice

3 tablespoons orange juice

3 tablespoons olive oil

1 ½ teaspoon white wine vinegar

1 (4 pounds) pork shoulder roast


Step 1: Place the black pepper, garlic, oregano, coriander, cumin, and salt in a mortar. Grind using the pestle until well mixed.

Step 2: Place 1/2 of the spices in a small mixing bowl, squeeze in lime, orange juice, vinegar, and oil. Whisk until well mixed.

Step 3: Slice 1-inch slits on the fat of the pork. Rub the rest of the spices on the small cuts.

Step 4: Place the spiced roast pork in a resealable plastic bag.

Step 5: Pour in the liquid mixture and remove as much air as you can from the bag. Seal and place inside the fridge to marinate for 8 hours to overnight. Turn the bag from time to time.

Step 6: Unseal the bag and let the roast sit for 30 minutes at room temperature.

Step 7: Prepare the oven and preheat to 200 degrees C or 400 degrees F.

Step 8: Place the roast pork inside the preheated oven and cook for 30 minutes then turn the heat down to 190 degrees C and cook for another 2 hours or until the middle part of the roast is no longer pinkish. To be sure, you can use an instant-read thermometer. It should read 75 degrees C or 170 degrees F.

Step 9: Remove from the oven and let it sit at room temperature to cool for at least 5 minutes.

Step 10: Serve and enjoy!


The marinade ingredients will depend on the size of the roast.

Nutrition Facts:

Per Serving: 265.1 calories; protein 29.4g 59% DV; carbohydrates 2.1g 1% DV; fat 14.8g 23% DV; cholesterol 85.5mg 29% DV; sodium 539.9mg 22% DV.