Slow-Roasted Pork

Name: Slow-Roasted Pork
Ingredients: 1 medium onion, finely chopped; 4 cloves garlic, peeled and crushed; 1/2 cup fresh orange juice; 1/2 cup fresh grapefruit juice; 1/3 cup fresh lemon juice; 2 tablespoons brown sugar; 3 bay leaves, crumbled; 2 teaspoons salt; 2 teaspoons chili powder; 1 teaspoon ground allspice; 1 teaspoon ground black pepper; 1 (5- to 6-pound) Boston butt pork roast or pork shoulder; 1 tablespoon vegetable oil; Garnishes: lemon slices, grated lemon rind

14 ingredients

3 steps

Ingredients

1 medium onion, finely chopped
4 cloves garlic, peeled and crushed
1/2 cup fresh orange juice
1/2 cup fresh grapefruit juice
1/3 cup fresh lemon juice
2 tablespoons brown sugar
3 bay leaves, crumbled
2 teaspoons salt
2 teaspoons chili powder
1 teaspoon ground allspice
1 teaspoon ground black pepper
1 (5- to 6-pound) Boston butt pork roast or pork shoulder
1 tablespoon vegetable oil
Garnishes: lemon slices, grated lemon rind

Directions

1

Combine first 11 ingredients in a large bowl. Add pork roast, turning to coat with marinade. Cover and refrigerate roast at least 4 hours or overnight.
2

Remove roast from marinade, reserving marinade. Brown all sides of roast in hot oil in a Dutch oven. Add reserved marinade.
3

Bake, covered, at 275° for 6 to 7 hours or until meat can be shredded. Garnish, if desired.