This simple pork shoulder roast is a launching pad for a number of simple meals. Succulent and cooked in a citrus and garlic marinade, the pork is cooked until the meat shreds easily. Serve it as a Sunday supper meal the first time and use leftovers for dishes like tacos, gyros, sheet pan nachos or stew. Reserve the bone and trim from the pork for black bean and other soups.
Preheat the oven to 275 degrees F. Season the pork all over with salt in a oven-safe pot with a tight-fitting lid and scatter garlic cloves around it. Combine the orange and lime juice with the cumin and oregano in a measuring cup and stir to blend. Pour the juices over the roast and put on the lid.
Cook the roast,, turning it with tongs a few times, until the muscles separate from the bone and you can pierce the meat easily with a fork, about 3 hours.
Raise the heat to 325 degrees and remove the lid. Roast the pork for until it browns on top, then flip and roast until it nearly falls off the bone and you can shred the meat easily with a fork about 40 minutes more.
Divide the meat along the natural seams, trimming the fat and bone and reserving them for future use (such as a soup). Slice or shred the meat into serving pieces to serve with all of the cooking juices.
Season the pork all over with salt and place in the Instant Pot insert. Scatter garlic cloves around it and add the orange juice, lime juice, cumin and oregano. Secure the lid and set the cook time for 60 minutes at high pressure.
Allow the pressure to release naturally, about 30 minutes. When cool enough to handle, divide the meat along the natural seams, trimming the fat and bone and reserving them for future use (such as a soup). Slice or shred as desired for serving or other use.
You can serve this meat with the cooking juices as is. Or, for additional flavors, arrange the serving pieces with all the cooking juices and broil, , turning once, until browned and the juices are concentrated, about 15 minutes.
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