Mojo Roast Pork and Gravy

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Bon Appétit

Total Time

0 seconds

Rating

(10)

Ingredients

6 servings

1 7–8-lb. skinless bone-in pork shoulder (Boston butt or picnic)
4 Tbsp. Diamond Crystal or 2 Tbsp. plus 2 tsp. Morton kosher salt
2 Tbsp. dried oregano
2 Tbsp. freshly ground pepper
2 Tbsp. garlic powder
2 Tbsp. ground cumin
1 large bunch cilantro, leaves and stems coarsely chopped
1 cup extra-virgin olive oil
1 cup fresh bitter orange juice (from 5–7) or ½ cup fresh orange juice plus ½ cup fresh lime juice
¼ cup fresh lime juice
2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt
1 Tbsp. extra-virgin olive oil
2 medium shallots, thinly sliced
8 garlic cloves, thinly sliced
1 bay leaf
2 Tbsp. whole grain or Dijon mustard
1 Tbsp. ground coriander
1 Tbsp. ground cumin
½ cup fresh bitter orange juice (from 2–3) or ¼ cup fresh orange juice plus ¼ cup fresh lime juice
2 cups low-sodium chicken broth
½ cup heavy cream
½ cup (1 stick) chilled unsalted butter, cut into pieces
Kosher salt, freshly ground pepper

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Preparation

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Step 1

Pat one 7–8-lb. skinless bone-in pork shoulder (Boston butt or picnic) dry with paper towels and place fat side up in a large Dutch oven or other heavy pot. Mix 4 Tbsp. Diamond Crystal or 2 Tbsp. plus 2 tsp. Morton kosher salt, 2 Tbsp. dried oregano, 2 Tbsp. freshly ground pepper, 2 Tbsp. garlic powder, and 2 Tbsp. ground cumin in a small bowl to combine. Rub pork all over with spice mixture.

Step 2

Purée 1 large bunch cilantro, leaves and stems coarsely chopped, 1 cup extra-virgin olive oil, 1 cup fresh bitter orange juice (from 5–7), ¼ cup fresh lime juice, and 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt in a blender until smooth. Pour marinade over pork. Cover and let sit at room temperature at least 1½ hours or, preferably, chill up to 12 hours. If chilling, let sit at room temperature 30 minutes before cooking.

Step 3

Place a rack in middle of oven; preheat to 250°. Cover pot with lid or foil (crimped tightly). Transfer to oven and bake pork until fork-tender, 5–7 hours. Uncover pot and increase oven temperature to 350°. Roast until pork is well browned and flesh shreds easily with a fork, 30–45 minutes. Transfer to a platter and let rest at least 30 minutes.

Step 4

While the pork is resting, stir drippings in pot and measure out 1 cup. Strain through a fine-mesh sieve into a small bowl; set aside.

Step 5

Heat 1 Tbsp. extra-virgin olive oil in a medium saucepan over medium-high. Cook 2 medium shallots, thinly sliced, and 8 garlic cloves, thinly sliced, stirring often, until beginning to soften, about 2 minutes. Stir in 1 bay leaf, 2 Tbsp. whole grain or Dijon mustard, 1 Tbsp. ground coriander, and 1 Tbsp. ground cumin. Pour in ½ cup fresh bitter orange juice (from 2–3) and bring to a boil, scraping up any browned bits stuck to bottom of pan with a wooden spoon. Cook, stirring often, until liquid is reduced by half, about 2 minutes. Add 2 cups low-sodium chicken broth and reserved drippings and bring to a boil. Cook, stirring occasionally, until reduced by half, 7–10 minutes.

Step 6

Stir ½ cup heavy cream into gravy and bring to a boil. Reduce heat and simmer, stirring occasionally, until gravy is thick enough to coat a spoon, 10–15 minutes. Stir in ½ cup (1 stick) chilled unsalted butter, cut into pieces. Taste and season with kosher salt and freshly ground pepper if needed.