Tequila Pork Roast
Infuse your next family dinner with the bold, zesty flavors of a *Tequila Pork Roast*! This showstopping recipe transforms a tender, slow-cooked pork shoulder into a vibrant celebration of smoky spices and citrusy notes, thanks to a marinade made with tequila, fresh orange and lime juice, garlic, and fragrant oregano. Perfectly slow-roasted in a Dutch oven until fall-apart tender, the pork is seared to golden perfection before cooking, locking in its rich flavor. The tangy, tequila-infused pan juices make a luxurious drizzle for serving, while a garnish of fresh cilantro and lime wedges adds a bright, aromatic finish. Ideal for gatherings, tacos, or meal prep, this unique take on pork roast delivers juicy, bold flavor in every bite. Don't miss this mouthwatering fiesta of a recipe!
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Recipe Information
Ingredients
- 4 pounds Pork shoulder (bone-in or boneless)
- 0.5 cups Tequila (silver or reposado)
- 0.5 cups Fresh orange juice
- 0.25 cups Fresh lime juice
- 3 tablespoons Olive oil
- 6 cloves Garlic cloves, minced
- 2 teaspoons Ground cumin
- 2 teaspoons Smoked paprika
- 1 teaspoon Chili powder
- 2 tablespoons Fresh oregano leaves, chopped (or 1 tsp dried oregano)
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 0.75 cups Chicken or vegetable broth
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 4 pieces Fresh lime wedges (optional, for serving)
Instructions
In a medium bowl, whisk together the tequila, orange juice, lime juice, olive oil, minced garlic, ground cumin, smoked paprika, chili powder, oregano, salt, and black pepper to create the marinade.
Place the pork shoulder in a large resealable bag or shallow dish. Pour the marinade over the pork, ensuring it is well coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Preheat your oven to 325°F (160°C).
Remove the pork from the marinade and reserve the marinade for later use. Pat the pork dry with paper towels.
In a large oven-safe Dutch oven or roasting pan, heat 1 tablespoon of olive oil over medium-high heat. Sear the pork on all sides until golden brown, about 3-4 minutes per side.
Remove the pork from the pan and set aside. Pour in the reserved marinade and broth, scraping up any browned bits from the bottom of the pan.
Return the pork to the pan, fatty side up. Cover the pan with a lid or tightly with aluminum foil.
Roast in the preheated oven for approximately 3.5 to 4 hours, or until the pork is tender and easily pulls apart with a fork.
Carefully remove the pork from the oven and transfer to a cutting board. Let it rest for 10-15 minutes before shredding or slicing as desired.
Skim excess fat from the pan juices and drizzle the sauce over the pork before serving.
Garnish with fresh cilantro and serve with lime wedges on the side, if desired.
Nutrition Facts
Calories |
678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.7 g | 65% | |
| Saturated Fat | 16.7 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 205 mg | 68% | |
| Sodium | 616 mg | 27% | |
| Total Carbohydrate | 4.9 g | 2% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 1.5 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 62 mg | 5% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 813 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
