Recipe: Cuban-Style Roast Pork (with a spicy citrus-garlic marinade)

CUBAN-STYLE ROAST PORK

2 cups fresh orange juice
1 cup olive oil, divided use
1/2 cup fresh lemon juice
1/2 cup fresh lime juice
20 garlic cloves, smashed, divided use
4 white onions, halved and very thinly sliced, plus 1 white onion sliced into 1/2-inch-thick rings, divided use
3 fresh thyme sprigs
2 bay leaves
1 tablespoon ground cumin
1 1/2 teaspoons red pepper flakes
4 tablespoons kosher salt, divided use
1 (6- to 8-pound) boneless pork butt, trimmed of excess fat and tied into a roast
5 limes cut into wedges (for serving)

In a large bowl, whisk the orange juice, all but 2 tablespoons of the olive oil, plus the lemon juice, lime juice, 15 of the garlic cloves, half of the thinly sliced onions and the thyme, bay leaves, cumin, red pepper flakes, and 2 tablespoons of the salt.

Pour into a large plastic garbage bag and add the pork. Knot the bag to close and place in a large bowl or in one of your refrigerator vegetable bins to catch any leakage. Marinate for at least 24 hours or up to 3 days.

WHEN READY TO COOK:
Preheat oven to 450 degrees Fahrenheit.

Separate the 1/2-inch-thick onion rings and place them, along with the remaining garlic cloves, in the bottom of a roasting pan and drizzle with the remaining 2 tablespoons of olive oil.

Remove the pork from the bag, discard the marinade, pat the pork dry and place on top of the onions and garlic in the roasting pan. Rub with remaining 2 tablespoons of salt.

Place the pork in the oven. Reduce oven temperature to 425 degrees F. Roast the pork for about 45 minutes. Reduce the oven temperature again to 250 degrees F and cover the roasting pan with foil. Roast until the meat is falling apart (this took about 4 additional hours of roasting time).

TO SERVE:
Shred the pork and serve with the remaining thinly sliced onions and lots of lime wedges.

Makes 12 servings
Source: Two Dudes, One Pan: Maximum Flavor From a Minimalist Kitchen by Jon Shook and Vinny Dotolo