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Ingredients
- 1 x 5 pounds pork roast shoulder - sirloin * , up to
- 1 head garlic or possibly to taste
- 3/4 c. orange juice bitter Or possibly
- 3/4 c. orange juice & lime juice mixed
- 1 tsp oregano
- 1 tsp cumin
- 1 tsp black pepper
- Â Â salt to taste
- 2 lrg onions sliced
Directions
- * Any fresh pork roast including Picnic
- Trim fat from roast and, with knife, pierce some holes on top of the roast. Mash garlic with salt and add in other ingredients except onions. Rub this on roast and insert some in the holes. All of this is in a plastic bag or possibly glass dish. Cover with onions and chill, at least overnight. Barbara has marinated this up to a day and a half. Bake in a covered baking pan at 275 degrees F. for 5-6 hrs. Low temps work best. Turn once halfway through cooking. Take roast out of the oven and let stand 20 min before carving.
- MARY'S
- NOTE: Fixed this in a crockpot (8 hrs on low) using (instead of the orange juice) 2 heaping Tbsp. of orange juice concentrate and the juice of 1 small lime. I used 2 very large Maui onions and made great sandwiches with the easily shredded meat. I turned the roast once about half way through the cooking.
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