Slow Cooked Citrus Mojo Pork Boston Butt

This beautiful citrus infused pork is well worth the time to marinate (preferably overnight) and slow roast to get that magical outer bark to mix in with tender and juicy melt-in-ya-mouth warm shredded pork. You won't be disappointed.

6.5 hrs + Overnight Marinate
Capable Cooks
8-10 people

What you’ll need

 2.5kg SunPork Pork Boston Butt, bone in
(Pork Shoulder, Butt End)
 1 Tbsp. extra-virgin olive oil
 1/2 cup onion, minced
 2 large garlic cloves, minced
 1 cup fresh lemon juice
 1 cup fresh orange juice
 2 Tbsp. white vinegar
 2 Tbsp. garlic powder
 2 Tbsp. onion powder
 2 Tbsp. pepper
 11/2 tsp. ground cumin 
 1 Tbsp. Worcestershire sauce
 1 Tbsp. salt

How to make it

  1. Heat olive oil over med-high heat in a saucepan, add onion and cook until soft. Add the garlic and cook until fragrant. Add the lemon and orange juices and simmer for 2 mins. Add the vinegar. Transfer half of the citrus drizzle mix to a blender and let cool. Refrigerate the remaining citrus mojo mix.
  2. Meanwhile, in a jar, shake the garlic and onion powders, pepper and cumin. Add 2 Tbsp. of the dry rub to the citrus drizzle in the blender. Add the Worcestershire sauce and the salt and puree the marinade.
  3. Put the SunPork Pork Boston Butt into a resealable large plastic bag and add the marinade. Seal the bag, pressing out the air, and refrigerate for at least 8 hrs or up to 24 hrs, turning occasionally.
  4. When ready to cook, pre-heat the oven to 180°C and place a meat rack in a roasting pan. Remove the SunPork Pork Boston Butt from the marinade and pat dry. Rub the meat with the remaining dry rub and place onto the rack. Roast for 3hrs.
  5. Reduce the oven temperature to 140°C and roast the meat for a further 3 hrs. Remove the roast from the oven and cover with foil. Let rest, covered, for 30 mins.
  6. Shred the meat, discarding the bones and excess fat. Serve with the remaining citrus drizzle mix.
Boston-Butt-in-packet-deep-etched.jpg

 2.5kg SunPork Pork Boston Butt, bone in
(Pork Shoulder, Butt End)
 1 Tbsp. extra-virgin olive oil
 1/2 cup onion, minced
 2 large garlic cloves, minced
 1 cup fresh lemon juice
 1 cup fresh orange juice
 2 Tbsp. white vinegar
 2 Tbsp. garlic powder
 2 Tbsp. onion powder
 2 Tbsp. pepper
 11/2 tsp. ground cumin 
 1 Tbsp. Worcestershire sauce
 1 Tbsp. salt

  1. Heat olive oil over med-high heat in a saucepan, add onion and cook until soft. Add the garlic and cook until fragrant. Add the lemon and orange juices and simmer for 2 mins. Add the vinegar. Transfer half of the citrus drizzle mix to a blender and let cool. Refrigerate the remaining citrus mojo mix.
  2. Meanwhile, in a jar, shake the garlic and onion powders, pepper and cumin. Add 2 Tbsp. of the dry rub to the citrus drizzle in the blender. Add the Worcestershire sauce and the salt and puree the marinade.
  3. Put the SunPork Pork Boston Butt into a resealable large plastic bag and add the marinade. Seal the bag, pressing out the air, and refrigerate for at least 8 hrs or up to 24 hrs, turning occasionally.
  4. When ready to cook, pre-heat the oven to 180°C and place a meat rack in a roasting pan. Remove the SunPork Pork Boston Butt from the marinade and pat dry. Rub the meat with the remaining dry rub and place onto the rack. Roast for 3hrs.
  5. Reduce the oven temperature to 140°C and roast the meat for a further 3 hrs. Remove the roast from the oven and cover with foil. Let rest, covered, for 30 mins.
  6. Shred the meat, discarding the bones and excess fat. Serve with the remaining citrus drizzle mix.
Boston-Butt-in-packet-deep-etched.jpg

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