- Paring Knife
- 5-quart Mixing Bowl with cover
- 2-quart Mixing Bowl with cover
- 6-quart Dutch Oven with Dome cover
Cooking time: 2 hours Serve: 12 portions (6-ounce each)
- 4½ pounds boneless Pork Shoulder
- 1 cup Italian dressing Light
- 1/4 cup orange juice
- 2 Teaspoons lime juice
- 2 Teaspoons lemon juice
- 1/2 cup dry sherry
- 1/2 Teaspoon ground cumin
- 3 cups onions, chopped
- 3 Teaspoons fresh garlic, minced
- Salt and pepper to taste (optional)
With the Paring Knife make holes in pork. Place it in 5-quart Mixing Bowl. In the 2-quart Mixing Bowl mix dressing, orange and lemon juices, sherry and cumin. Pour mixture over pork. Add onions and garlic; cover. Marinate pork with mixture and refrigerate for 3 hours or overnight if you prefer.
Preheat 6-quart Dutch Oven for 3 minutes at medium-high heat. Remove pork and set marinade aside. Place pork in the Dutch Oven and brown for 5 minutes each side. Reduce temperature to medium-low, pour saved marinade mixture over pork; cover with Dome Cover. Cook for 2 hours; occasionally baste sauce over pork. If desire, add salt and pepper to taste. Serve. The remaining marinade after cooking could be used as gravy. Let it cook a little longer until desire consistency.
Chef’s tip: After reducing heat to medium-low, there should just be an occasional puff of steam escaping. If there is no vapor escaping, heat needs to be turned up a little bit. If the steam is coming out too often, heat should be reduced.