Peruvian Roasted Pork with Lime and Salsa Criolla
Indulge in the vibrant flavors of Peruvian Roasted Pork, marinated to perfection and served with a zesty Salsa Criolla. This dish combines succulent pork shoulder with aromatic spices and fresh lime juice, creating a culinary experience that delights the senses. Perfect for gatherings or cozy dinners, this recipe promises to impress your guests and leave them craving more.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Total Time: 4 hours 15 minutes
- Yield: Serves approximately 8 people 1x
- Category: Main
- Method: Roasting
- Cuisine: Peruvian
Ingredients
Scale
- 4 lbs pork shoulder
- 8 cloves garlic, minced
- 2 tsp ground cumin
- 1/2 cup freshly squeezed lime juice
- 1/4 cup olive oil
- 2 tsp salt (to taste)
- 1 tsp black pepper (to taste)
- 1 tbsp dried oregano
- For Salsa Criolla: 1 large red onion, thinly sliced
- 1 medium tomato, diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup lime juice
- Salt and pepper to taste
Instructions
- Preheat oven to 325°F (160°C).
- In a bowl, mix garlic, cumin, lime juice, olive oil, salt, pepper, and oregano.
- Coat the pork shoulder in the marinade and refrigerate for at least 4 hours or overnight.
- Place the marinated pork in a roasting pan fat side up. Roast for about 3-4 hours until golden brown and tender.
- While roasting, prepare Salsa Criolla by mixing onions, tomatoes, cilantro, lime juice, salt, and pepper in a bowl.
- Let the pork rest for 20 minutes before slicing. Serve with Salsa Criolla on top.
Nutrition
- Serving Size: Approximately 6 oz (170g)
- Calories: 360
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 110mg
Keywords: Marinate the pork overnight for deeper flavor. Use a meat thermometer to ensure an internal temperature of 145°F for optimal doneness. Consider adding diced avocados to the salsa for extra freshness.