Ingredients

• 1/2 cup fresh orange juice
• 1/4 cup fresh lime juice
• 1/4 cup olive oil
• 4 lbs pork shoulder bone-in or boneless
• 6 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tbsp dried oregano
• 1 tsp smoked paprika
• 2 tsp salt
• 1 tsp black pepper
• 1/2 tsp red pepper flakes optional
• 1/4 cup chopped fresh cilantro for garnish

Directions

• In a bowl, whisk together orange juice, lime juice, olive oil, garlic, cumin, oregano, paprika, salt, black pepper, and red pepper flakes.
• Place the pork in a large resealable bag or a deep dish and pour the marinade over it. Massage the marinade into the meat, ensuring it’s well coated. Cover and refrigerate for at least 4 hours, preferably overnight.
• Preheat oven to 300°F. Remove the pork from the marinade and place it in a roasting pan. Reserve the marinade for basting.
• Cover the roasting pan tightly with foil and roast for 3 hours.
• Remove the foil, baste the pork with the reserved marinade, and continue roasting uncovered for another 1-1.5 hours, or until the meat is tender and easily pulls apart with a fork.
• Let the pork rest for 10 minutes before shredding. Garnish with fresh cilantro and serve.

Photos