~ pork shoulder with cilantro-citrus adobo ~

This is something I would make when I lived in Hong Kong. I would purchase an inexpensive cut of pork - since everything there is so expensive - and this cooks for hours.

All the ingredients are thrown into a blender making it so easy. I use loads of cilantro and instead of the spices below - I use 5 Chinese spice combo. Instead of the juice of oranges - I just use orange juice.

Based on the Chinese culinary philosophy of balancing yin and yang in foods, Chinese Five Spice combines the five primary flavors of traditional Chinese cooking: sweet, sour, hot (spicy), bitter and salty. Although there are many regional variations, our 100% Certified Organic Chinese Five Spice blend features the traditional blend of star anise, cloves, cinnamon, fennel seed and black pepper. Great in Asian dishes and as a rub for meats and seafood, Chinese Five Spice can also be added to familiar favorites for an exotic flavor boost.

Costco sold the pork shoulder in a 2 pcs. package (12 lbs). I was thinking the meat would shrink after cooking for 4 hours - however, there was no fat on the meat - so I made way too much. The one 6 lb. piece was enough for the 15 people. So the next night I served the other roast for 6 and still had leftovers.

Ingredients

1 boneless pork shoulder (about 4 pounds), skin on

4 garlic cloves, smashed

1 handful fresh oregano

1 bunch fresh cilantro, plus chopped cilantro, for garnish

1 teaspoon ground cumin

Kosher salt and fresh coarsely ground black pepper

2 limes, juiced, plus wedges for serving

2 oranges, juiced

1 cup extra-virgin olive oil

Directions

Place the pork, fat side up, in a roasting pan fitted with a rack insert, and using a sharp knife, score the surface of the meat with small slits. Prepare the adobo: In a food processor, add the garlic, oregano, cilantro, cumin, salt, and pepper. Add lime juice and orange juice. Drizzle in olive oil and pulse until you have a nice puree. Rub the marinade all over the pork, being sure to get into the incisions so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked.

Preheat the oven to 300 degrees F.

Roast the pork for 3 hours, uncovered, until the skin is crispy-brown. Let the meat rest on a cutting board for 10 minutes before slicing, covered lightly with aluminum foil. Drizzle with lime juice and garnish with cilantro.

Recipe courtesy of Tyler Florence

I purchased 2 Chardonney's under $10 for the guests and to go with the chicken and pork.

Castle Rock is an 86 rating and in fact, I've been to the winery several times.

This elegant Chardonnay offers a rich, ripe and fruity character with a delicious blending of vanilla, pear, citrus and melon flavors, subtle oak undertones and a long, balanced finish. In any season this Castle Rock Chardonnay will complement most cuisines and is an especially pleasing accompaniment to fish, poultry and lightly sauced entrees.