• 1 small pork shoulder or loin roast—3 to 4 pounds, (I prefer Boston Butt roast boneless)
  • 3 lemons  & 2 sour oranges, juiced (if you can’t find sour oranges, use 5 lemons)
  • zest of 1 lemon
  • 3 T dried oregano
  • 1 head garlic, peeled, crushed
  • 1 tsp. Salt & Pepper  (more to taste)

Stab holes in pork.  Stuff some garlic in holes, rub rest of garlic on pork. Sprinkle heavily with oregano, salt & pepper.  Add lemon/ sour orange juice. Marinate overnight in plastic bag.

Preheat oven to 325.  Place pork and all juices in baking dish, cover with foil.  Roast at 325 for 6 hours.  Let stand out of oven for 10 min.  Place on serving platter.  Pour pan juice (skimmed of fat) on pork.  Garnish with lemon slices and fresh oregano.

(serves 6)

This goes perfect with black beans & rice.  Home made black beans are the best, but I often use canned, and add to it.  I prefer Goya Black Bean Soup, I add 1 T vinegar, 1 T olive oil, and 2 T sofrito, stir, heat and serve over rice.