Recipe: Braised Pork Shoulder with Lime (using garlic, herbs and red pepper flakes)

BRAISED PORK SHOULDER WITH LIME

"This recipe is perfect for a grass-fed cut like this pork shoulder. It uses moist cooking to enhance the juiciness of the meat and a long, slow cooking time to ensure tenderness. The lime juice further tenderizes the meat and adds an unusual flavor. It's also terrific cooked all day in a crock pot."

Juice of 8 limes (about 1 cup), divided use
4 garlic cloves, minced
2 tablespoons coarse salt, plus more to taste
2 tablespoons dried oregano
1 tablespoon dried parsley
2 tablespoons ground cumin
1 tablespoon red pepper flakes
1 (8 pound) bone-in pork shoulder
3 cups water
6 tablespoons red wine vinegar

Preheat the oven to 375 degrees F.

Combine 1/4 cup of the lime juice, the garlic, salt, oregano, parsley, cumin, and red pepper flakes in a small bowl; set aside.

Place the pork in a large roasting pan and make 1-inch long by 3/4-inch deep cuts 2 inches apart all over the pork. Push about 1 teaspoon of the lime mixture into each incision. Pour the remaining lime juice over the pork.

Roast, uncovered, at 375 degrees F until the juice is almost completely evaporated, about 30 minutes.

Pour the 3 cups water and the vinegar over the pork, cover tightly with foil, and continue to roast for 2 hours, basting with juices halfway through.

Remove the foil, sprinkle with salt to taste, and roast for another 1 1/2 hours, basting every 20 minutes.

Remove from the oven and let pork rest for 20 minutes, then slice into 1/4-inch thick slices. Reserve the pan juices, skim off the fat, and pass in a gravy boat at the table.

Serve warm or at room temperature.

Makes 8 servings
Source: The Real Food Revival: Aisle by Aisle, Morsel by Morsel by Sherri Brooks Vinton and Ann Clark Espuelas