Pork shoulder has an incredible amount of flavor and also a lot of naturally occurring fat. If you want a leaner cut of pork, consider using pork loin or a tenderloin.

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Citrus-Grilled Pork

Servings: 4


  • 2 pounds pork shoulder fat well-trimmed
  • 1 cup freshly squeezed orange juice
  • 1 lime juiced and zested
  • 1 lemon juiced and zested
  • 1 tablespoon soy sauce
  • 1 tablespoon smoked paprika


  • Combine orange juice, lime and lemon juice and zest, soy sauce, paprika, garlic, cilantro, and oregano in a large, deep bowl. Place pork in marinade and cover. Refrigerate overnight or for at least 8 hours, turning several times if meat is not fully submerged.
  • Preheat grill on medium-high heat.
  • Grill pork until grill marks appear; turn until all sides have cross-hatched marks on them, about 5-7 minutes each side. Baste with reserved marinade while cooking.
  • Reduce grill to low heat and cook until pork reaches an internal temperature of 150 degrees, about 45 minutes, depending on the grill.
  • Remove from grill, tent with foil, and let rest for at least 10 minutes before slicing.