Mise en Place

• Preheat oven to 350°F.
• Preheat oven to 350°F.
• Line a baking tray with foil.
• Wash and dry the limes and onion.
• Cut limes in half and squeeze juice into a medium bowl.
• Thinly slice the onion.
• Peel and mince the garlic.
• Measure out the ingredients.

Prepare the Marinade

• In a large bowl, combine the olive oil, sour orange, lime juice, garlic, oregano, cumin, onion, and pepper.

Marinate the Pork

• Remove pork loin from the package, and place in a dish.
• Pour marinade over pork to fully coat it.
• Cover with foil or plastic wrap and refrigerate for at least 2 hours.

Sear the Pork

• Heat 2 Tbsp vegetable oil in a skillet over medium-high heat.
• Transfer pork from marinade to skillet.
• Strain the onions from the marinade and add to the pan.
• Sear pork well until all sides are browned and crispy, about 15 minutes.
• Remove from heat.

Roast the Pork

• Transfer pork, onion, and pan juices onto the prepared baking tray and wrap in foil.
• Place in the oven and roast for 1- 1 1/2 hours or until internal temperature registers 145-160°F in the center of the pork.
• Remove pork from the oven and let rest for 10-15 minutes.

Shred the Pork

• Shred the pork using two forks.
• Gently pull the pork apart using an outward motion.

Serve

• Serve warm with Black Bean Potage and Maduros, see Common Threads Recipe.
• Garnish with lime.
• Serve and enjoy!