Venezuelan Barbecued Pork
Savor the bold and vibrant flavors of Venezuela with this Venezuelan Barbecued Pork recipe, a mouthwatering centerpiece perfect for gatherings and celebrations. Featuring succulent pork shoulder or loin marinated in a zesty blend of orange and lime juices, garlic, paprika, cumin, and oregano, this dish is infused with layers of Latin-inspired depth. The marinade is elevated by a touch of brown sugar and the umami kick of Worcestershire and soy sauces, while grilling locks in the juices and adds a smoky char. Slow-cooked to perfection, this tender pork is basted constantly for irresistible caramelized edges. Serve your barbecued creation with the brightness of fresh cilantro and lime wedges for an unforgettable feast. Ideal for barbecue lovers searching for an exotic twist, this recipe pairs beautifully with a variety of sides and is sure to be the highlight of any meal.
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Recipe Information
Ingredients
- 2 kg pork shoulder or pork loin
- 250 ml orange juice
- 50 ml lime juice
- 6 cloves garlic cloves, minced
- 1 tbsp ground paprika
- 2 tsp ground cumin
- 1 tsp dried oregano
- 2 tbsp worcestershire sauce
- 2 tbsp soy sauce
- 3 tbsp olive oil
- 2 tbsp brown sugar
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp fresh cilantro, chopped (optional garnish)
- 4 wedges lime wedges (optional, for serving)
Instructions
1. In a large mixing bowl, whisk together the orange juice, lime juice, minced garlic, ground paprika, cumin, oregano, Worcestershire sauce, soy sauce, olive oil, brown sugar, salt, and black pepper to create the marinade.
2. Place the pork shoulder or pork loin in a large resealable plastic bag or a deep dish. Pour the marinade over the pork, ensuring it is completely coated.
3. Refrigerate the pork for at least 4 hours, or preferably overnight, to allow the flavors to infuse.
4. Preheat your grill or barbecue to medium heat (around 160–180°C or 325–350°F for indirect cooking).
5. Remove the pork from the marinade and place it on the grill. Reserve the marinade for basting.
6. Cover the grill and cook the pork for approximately 2.5 to 3 hours, turning every 30 minutes and basting it with the reserved marinade. Use a meat thermometer to ensure the internal temperature reaches 70°C (160°F).
7. Once the pork is fully cooked, remove it from the grill and let it rest for 15 minutes before slicing.
8. Garnish with fresh cilantro, if desired, and serve with lime wedges on the side.
Nutrition Facts
Calories |
943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.2 g | 80% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 274 mg | 91% | |
| Sodium | 1148 mg | 50% | |
| Total Carbohydrate | 14.3 g | 5% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 8.8 g | ||
| Protein | 79.9 g | 160% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 94 mg | 7% | |
| Iron | 5.5 mg | 30% | |
| Potassium | 1303 mg | 28% | |
*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.
