Ingredients:
For marinade:
• 8 garlic cloves, mashed
• 1 cup orange juice
• 1/4 cup lemon juice
• 1/4 cup lime juice
• 1 onion, minced
• 1/4 cup oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon onion powder
• 1 teaspoon Mexican oregano
• 1 teaspoon cumin
For roast:
• 2-3 pounds pork shoulder
Directions:
• In a food processor combine all the ingredients for the marinade. Make the paste.
• Place the pork into a roasting pan.
• Pierce the pork a few times and pour marinade all over it. Rub it all over the roast.
• Cover the pork roast with aluminum foil and place in the fridge to marinate overnight.
• Preheat the oven to 375ºF.
• Remove the pork from the fridge and allow it to come to room temperature.
• Lightly spray aluminum foil with nonstick cooking spray.
• Cover the pork and the entire roasting pan with the oiled foil.
• Place the pork shoulder in the oven and roast for 2 hours until the internal temp is 180ºF.
• After 2 hours, remove the roasting pan from the oven.
• Increase the oven temperature to 450ºF.
• Remove the aluminum foil from the pork and roasting pan.
• Drain all the marinating liquid from the roasting but do not discard it.
• Bake for another 30 minutes, uncovered.
• Remove the roasting pan from the oven and allow the pork to rest for 20 minutes before shredding it with two forks.
Note: You can pour the leftover marinating liquid that you drained from the roasting pan over the now shredded pork so it stays juicy, moist, and delicious. Serve the roast pork with Platanos Maduras Fritos and Aroz Congri.
