Pork Shoulder Roast with Citrus Mojo and Green Sauce

This recipe was submitted by a dedicated customer who writes, "I made the most delicious dinner with the [Morning Star Family Farm] pork roast. I tied 2 together so I'd have closer to 5 lbs. of meat.  Here's the recipe: http://www.foodandwine.com/recipes/pork-shoulder-roast-with-citrus-mojo-and-green-sauce.  The Cilantro Lime Sauce is out of this world!!" Thanks, Elizabeth!  

Pork Shoulder Roast with Citrus Mojo and Green Sauce
1 tablespoon extra-virgin olive oil
1/2 cup minced onion
2 large garlic cloves, minced
1 cup fresh lemon juice
1 cup fresh orange juice
2 tablespoons distilled white vinegar
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons freshly ground pepper
1 1/2 teaspoons ground cumin
1 tablespoon Worcestershire sauce
Salt
One 5-pound, bone-in Morning Star Family Farm pork shoulder roast (or two smaller ones, tied together with kitchen string)
One recipe Creamy Cilantro Lime Sauce (see below)

In a small saucepan, heat the olive oil. Add the onion and cook over moderate heat until softened, about 5 minutes. Add the garlic and cook until fragrant. Add the lemon and orange juices and simmer for 2 minutes. Add the vinegar. Transfer half of the mojo to a blender and let cool. Refrigerate the remaining mojo.

Meanwhile, in a jar, shake the garlic and onion powders, ground pepper and cumin. Add 2 tablespoons of the dry rub to the mojo in the blender. Add the Worcestershire and 1 tablespoon of salt and puree the marinade.

Put the pork in a resealable 1-gallon plastic bag and add the marinade. Seal the bag, pressing out the air, and refrigerate for at least 8 hours or up to 24 hours, turning occasionally. Bring the pork to room temperature.

Preheat the oven to 350° and set a rack in a roasting pan. Remove the pork from the marinade and pat dry. Rub the meat all over with the remaining dry rub and set it on the rack. Roast for 3 hours, until an instant-read thermometer inserted into the thickest part of the meat registers 150°. Reduce the oven temperature to 275° and roast the meat for about 3 hours longer, until very tender and an instant-read thermometer registers 180°. Remove the roast from the oven and cover with foil; let rest for 30 minutes.

Shred the meat, discarding the bones and excess fat. Serve the roast with the remaining mojo and the Creamy Cilantro-Lime Sauce.

MAKE AHEAD
The whole roast can be covered and refrigerated for up to 2 days. Bring to room temperature and shred, then cover and reheat gently in a 300° oven.

SERVE WITH
Guacamole and tortilla chips.

Creamy Cilantro Lime Sauce
2 large jalapeños, seeded and coarsely chopped
2 large garlic cloves, smashed
2 tablespoons minced fresh ginger
2 tablespoons minced white onion
1 tablespoon fresh lime juice
1/4 cup water
1 cup mayonnaise
1/4 cup finely chopped cilantro
Salt

In a blender, puree the jalapeños, garlic, ginger, onion, lime juice and water until smooth. Add the mayonnaise and cilantro and pulse a few times. Season the sauce with salt and serve.
MAKE AHEAD The sauce can be refrigerated for up to 3 days.

Pork Carnitas

This recipe calls for Pork Shoulder Roast, but we've found that using Pork Steaks, which also come from the shoulder, yields a pulled pork in smaller pieces and shreds.  Either way, this recipe is a keeper.  As written, this recipe will feed at least twelve people.  If you decide to halve the recipe, just scale down the seasonings as well.  Being so versatile in its final application makes it a good recipe to cook ahead and freeze.

5-6 lb Morning Star Family Farm Pork Roast (2 packages) or Pork Steaks (3 packages)
Olive oil
1 onion, chopped
4 medium tomatoes, chopped (or one 15 oz can diced tomatoes, lightly drained)
5 cloves of garlic, chopped
1 teaspoon cumin
2 whole cloves
2 bay leaves
1 tablespoon dried chipotle flakes (or use 2 dried whole chipotle peppers instead)
2-3 teaspoons sea salt
1 teaspoon pepper

Heat olive oil in large pan over medium-high heat and brown pork on all sides.  Place in crock pot, then cover with remaining ingredients.  Cook on low 6-9 hours.  Transfer pork to a glass bowl (leaving the juices in the crock pot), remove bones, and shred pork.  Remove bay leaves and whole peppers, if used.  Return pork shreds to pot and mix into juices.

Serve as desired.  Our favorite is over brown rice, but others may prefer making burritos.  Either way, we recommend condiments like black beans, lettuce shreds, salsa, black olives, guacamole, sour cream, and shredded cheese.

Herb Roasted Pork Loin Roast

Served over rice, this roast is a real treat.  Adapted from a recipe on Allrecipes.com.

1 teaspoon rubbed sage
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 clove of garlic, crushed
One 3 pound Morning Star Family Farm Organic-Fed Pork Loin Roast
1/4 cup honey
1 tablespoon cornstarch
1/4 cup vinegar
1/4 cup water
2 tablespoons soy sauce

Preheat oven to 325.  

In a bowl, combine sage, salt, pepper, and garlic.  Rub over thawed pork roast.  Place in roasting pan and bake until internal temperature is 145 degrees, about 3 hours.  

Meanwhile, combine honey, cornstarch, vinegar, water, and soy sauce in a small saucepan.  Heat, stirring occasionally, until mixture begins to bubble and thicken slightly.  Brush roast with glaze 3 or 4 times during the last 30 minutes of baking.  Pour remaining sauce over roast and serve.