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slow-roasted pork shoulder with garlic and citrus

so much flavor you need to make this recipe - You can make the pork 2 days ahead
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Course dinner
Servings 8 people

Ingredients
  

  • 1 3-4 pound boneless pork shoulder
  • 1 tablespoon vegetable oil
  • 1 orange halved
  • 2 heads of garlic halved, lengthwise
  • 6 sprigs fresh thyme
  • 3 bay leaves
  • 1 teaspoon crushed red pepper flakes
  • 2 tablespoon coriander seed
  • 1 cup orange juice if using fresh about 4 oranges
  • 1/2 bunch fresh cilantro separate thick stems from tender stems and leaves - and reserve
  • 4 limes halved
  • Kosher salt and black pepper

Instructions
 

  • pre-heat oven to 325'F
  • Season the pork with kosher salt and black pepper. Heat oil in a large, heavy bottomed pan that has a lid. over medium-high heat. Sear the pork fat side down for 8-10 minutes. you want it really browned. flip it and sear the other side for another 8-10 minutes. Transfer the pork to a plate or dish and remove all but 1 tablespoon of the rendered fat.
  • Add the halved orange and garlic to the pot, cut side down. Add the thyme, bay leaves, chili flakes, and coriander. Cook stirring for a second or so, you want to lightly brown the oranges and garlic. Add the juice and 2 cups of water, stirring and scraping up any browned bits. Return the pork to the pot and making sure the liquid a little less than halfway up the pork. If needed add more water. Cover and place in the oven.
  • Roast the pork until it becomes super tender about 3-4 hours. We are not shredding it so you want it tender but not quite falling apart.
  • Remove the pork from the pot onto a cutting board to rest. Place the cutting board in a sheet pan to lessen your mess from the juices. Chop the thicker stems of the cilantro and add them to the pot with all the pork juices. Juice 2 limes into the pot, toss the limes in as well. Slice the pork and place it back into the pot along with any juices. or onto a platter and pour the drippings over the pork. Top the pork with the remaining tender cilantro stems and leaves before serving. along with the remaining limes for squeezing over.
  • As I mentioned we served ours over farro but you can serve it however you choose.