A flavorful and tender pulled pork recipe with a Cuban-inspired citrus marinade.
Combine the garlic, onion, orange juice, lime juice, rum, olive oil, oregano, cumin, salt, and pepper in a food processor and blend until smooth.
Blending the marinade ensures even distribution of flavors.
Place the pork shoulder in a large sealable bag and pour in the marinade. Seal and refrigerate overnight.
Marinating overnight allows the flavors to deeply penetrate the meat.
Preheat the oven to 325°F. Remove the pork from the marinade and place it in a roasting pan.
Let the pork sit at room temperature for 30 minutes before roasting for even cooking.
Roast the pork in the oven for 3-4 hours, or until the internal temperature reaches 195°F for shredding.
Cover the pork loosely with foil if it starts to brown too quickly.
Remove the pork from the oven and let it rest for 15 minutes. Shred the meat using two forks.
Resting the pork allows the juices to redistribute, keeping it moist.
Heat a pan over medium heat, add some of the pork juices, and sauté the onion until caramelized.
Caramelized onions add a sweet and savory topping to the pork.
Serve the shredded pork topped with caramelized onions and a drizzle of the remaining marinade.
Pair with rice or a fresh salad for a complete meal.
