Ingredients

• 2 cups orange juice
• 1 yellow onion , sliced
• 0.5 cups freshly squeezed lime juice
• 0.5 cups extra-virgin olive oil
• 10 cloves garlic , smashed
• 2 tablespoons dark brown sugar
• 1.5 tablespoons kosher salt
• 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• 2 teaspoons freshly grated lime zest
• 2 teaspoons freshly ground black pepper
• 2 drieds bay leaves
• 3.5 pounds bone-in pork shoulder roast

Instructions

1. 1 Combine orange juice, onion, lime juice, olive oil, garlic, brown sugar, salt, oregano, cumin, lime zest, black pepper, and bay leaves in a heavy Dutch oven. Add pork shoulder; turn to coat. Cover and marinate in the refrigerator, 4 hours to overnight.
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Remove Dutch oven from the refrigerator; cover tightly with aluminum foil.
3. 3 Cook in the preheated oven until heated through, about 1 ½ hours. Flip pork carefully. Replace foil; cook 1 hour more. Remove foil. Continue cooking, uncovered, flipping once halfway through, until pork falls apart and marinade is reduced, 1 ½ to 2 hours more.
4. 4 Remove pork from Dutch oven; rest for 20 minutes. Return pork to Dutch oven; shred using 2 forks. Stir shredded pork with reduced marinade. Discard bay leaves.

Nutrition per serving