Citrus-Marinated Pork Butt

Name: Citrus-Marinated Pork Butt
Cuisine: Mexican
Ingredients: ½ pork butt (Boston butt), 3 to 3½ pounds; ½ pork butt (Boston butt), 3 to 3½ pounds; 3.5 ounce package achiote paste; ½ medium onion, chunked; ½ cup freshly squeezed or reconstituted frozen orange juice; ½ cup freshly squeezed or reconstituted frozen orange juice; 1 tablespoon freshly squeezed lemon juice; 1 cup water; ½ cup white vinegar; 1 tablespoon vegetable oil; ½ cup sugar; ½ cup white wine vinegar; ½ cup freshly squeezed lime juice; 1½ 6-ounce can frozen orange juice concentrate, thawed; 2 tablespoons light rum; 1 garlic clove, minced; ½ teaspoon kosher salt or coarse sea salt; ½ teaspoon kosher salt or coarse sea salt; 2 tablespoons unsalted butter; 2 to 3 large ripe avocados, peeled, pitted, and diced shortly before serving; 2 medium to large oranges, peeled and cut into segments; Thin-sliced scallion rings; Minced fresh cilantro; Lime wedges, for garnish

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

We based this idea on lechón asado, a celebratory spit- or pit-roasted favorite in Puerto Rico, Mexico, and other Latin American countries. To turn this into a tasty sandwich, pile the pork and fixings onto a crusty roll or section of French bread, or onto warm corn tortillas.

Ingredients

½ pork butt (Boston butt), 3 to 3½ pounds

Americas
Mexico
Main course
Gluten-free
Puerto Rico

Method

At least 4 hours and up to the night before you plan to barbecue, cut the butt in half lengthwise, forming two long strips. Place the pork in a plastic bag or shallow, nonreactive dish.
Place the seasoning paste ingredients in a blender or food processor and process until a smooth, thick puree is formed. If you are planning to baste the meat (“