Serves 4 to 6
INGREDIENTS
1 orange, juiced
2 limes, juiced
1 tablespoon Dijon mustard
3 tablespoons fresh minced garlic
1 cup extra-virgin olive oil
2 tablespoons kosher salt
1/2 tablespoon freshly ground black pepper
1/2 tablespoon cumin
2 tablespoons sugar
2 tablespoons canned chipotle peppers, chopped
6-pound pork roast, leg, or shoulder
1 cup water
DIRECTIONS:
- Combine first 10 ingredients in a heavy-duty, zip-top plastic bag. Add pork; seal bag, and chill 24 hours, turning occasionally.
- When ready to bake, preheat oven for at least 15 minutes to 400°F.
- Place pork in an ovenproof dish, pour marinade over pork, and add water. Bake uncovered for 30 minutes. Reduce oven temperature to 300°F, cover, and cook for about three more hours.
- Remove from oven and let stand for 10 minutes. To serve, shred pork and mix with juices.
As D23: The Official Disney Fan Club continues to celebrate 65 Years of the Disney Theme Park, we’ll be sharing more delicious recipes from the vault over the next few weeks. Some include:
Stilton Cheesecake at Victoria & Albert’s at Disney’s Grand Floridian Resort & Spa
Tuna Burgers at Captain Hook’s Galley at Disneyland Park
Three Cheese Lobster Macaroni at Lumiere’s and Triton’s Disney Cruise Line
Chocolate Soda at Plaza Restaurant Magic Kingdom Park
French Toast with Fresh Berries and Mascarpone Cream at Tony’s Town Square Restaurant at Magic Kingdom Park
Creamy Parmesan Mashed Potatoes at Chef Mickey’s at Disney’s Contemporary Resort
Peanut Butter Playdough at Coral Reef Restaurant at EPCOT
Bread Pudding Soufflé with Bourbon Sauce at Empress Lilly at Walt Disney World Village
