- (1) 6S Pasture Raised Heritage Boston Butt Pork Roast
- (1 cup coarsely chopped) Cilantro leaves
- (1/2 cup freshly squeezed) Orange Juice
- (1/2 cup freshly squeezed) Lime Juice
- (9 finely chopped) Garlic cloves
- (3 Tbsp finely chopped) Fresh Oregano
- (1.5 Tbsp) Extra Virgin Olive Oil
- (to taste) Kosher Salt
- (to taste) Pepper
- (for serving) Lime Wedges
- In a large resealable plastic bag combine cilantro, orange and lime juices, garlic, oregano, olive oil, 2 Tbsp kosher salt, 1/2 tsp pepper. Add the Boston Butt, seal the bag and turn to coat well. Place in large baking dish and refrigerate overnight turning the bag once or twice.
- Remove the pork from the marinade, scrape off the garlic and herbs and discard marinade. Season the pork all over with salt and pepper and transfer to large enamel cast iron roaster. Let stand at room temp for 1 hour.
- Preheat oven to 400 degrees. Roast the pork fat side up for 1 hour until lightly browned. Reduce the oven temperature to 300 degrees and roast for 4 hours longer until the pork is very tender and the fat cap is crispy. Transfer to a carving board and let rest for 30 minutes. Chop the fat cap into bite size pieces. Carve, shred, or pull apart the pork and garnish with the crispy cap pieces. Serve with lime wedges.
*Note that the roast pork can be made ahead, refrigerated overnight and rewarmed in a 300 degree oven.