Categories: Pork
Ingredients
- Juice of 1 orange
- Juice of 2 limes
- 2 tbsp Dijon mustard
- 3 tbsp minced fresh garlic
- 1 cup olive oil
- 2 tbsp salt
- 1 1/2 tsp black pepper
- 1 1/2 tsp ground cumin
- 2 tbsp sugar
- 2 tbsp canned chipotle pepper, chopped
- 6 lb pork roast
- 1 cup water
Directions
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Combine the first 10 ingredients in a heavy-duty ziploc bag. Add pork; seal bag and chill 24 hours, turning occasionally.
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When ready to bake, preheat oven for at least 15 minutes to 400.
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Place pork in an overproof dish, pour marinade over pork, and add water. Bake uncovered for 30 minutes. Reduce oven temperature 300, cover and cook for about 3 more hours.
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Remove from oven and let stand for 10 minutes. To serve, shred pork and mix with its juices.