Préparation 5 mn / Standing time : 8hrs / Cooking Time 40mn
Serves 4 people
- 1 pork shoulder (approx. 2.5 lb/1.2 kg)
- 4.5 fl oz/130 ml orange juice
- 1.35 fl oz/40 ml lime juice
- 3 Tsp garlic powder
- 2 shallots, minced
- 3 Tsp brown sugar
- 1 pinch of ground cumin
- 1.75 fl oz/50 ml olive oil
- Salt / Pepper
1/ In a large freezer bag, mix all the marinade ingredients (orange juice, lime juice, powdered garlic, shallots, brown sugar, cumin, olive oil, salt and pepper).
2/ Add the pork shoulder directly to the bag and let marinade overnight in the refrigerator.
3/ After removing the meat the next day, insert the meat°it probe into the thickest part of the shoulder and program the application for “Pork”.
4/ Either in the oven or on indirect heat on the barbecue, cook the pork until the core temperature reaches 145°F/63°C.
5/ Take the meat out of the oven once the probe sounds the end of cooking time.
Recipes proposed by Le barbecue de Rafa
Equipment used :