Citrus-Braised Pork

Name: Citrus-Braised Pork
Total time: 535
Yield: 12
Ingredients: 2 cups orange juice; 1 yellow onion, sliced; ½ cup freshly squeezed lime juice; ½ cup extra-virgin olive oil; 10 cloves garlic, smashed; 2 tablespoons dark brown sugar; 1 ½ tablespoons kosher salt; 1 tablespoon dried oregano; 1 tablespoon ground cumin; 2 teaspoons freshly grated lime zest; 2 teaspoons freshly ground black pepper; 2 dried bay leaves; 3 ½ pounds bone-in pork shoulder roast

Recipe by Ashley Baron Rodriguez from allrecipes.com

Dinner 9 Hr. 55 Mins.

Ingredients

12 servings

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2 cups orange juice
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1 yellow onion, sliced
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½ cup freshly squeezed lime juice
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½ cup extra-virgin olive oil
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10 cloves garlic, smashed
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2 tablespoons dark brown sugar
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1 ½ tablespoons kosher salt

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1 tablespoon dried oregano
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1 tablespoon ground cumin
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2 teaspoons freshly grated lime zest
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2 teaspoons freshly ground black pepper
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2 dried bay leaves
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3 ½ pounds bone-in pork shoulder roast

Instructions

Mix orange juice, onion, lime juice, olive oil, garlic, brown sugar, salt, oregano, cumin, lime zest, 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.
Preheat oven to 325 degrees F (165 degrees C). Remove Dutch oven from the refrigerator and cover tightly with aluminum foil.
Bake pork in the preheated oven until heated through, about 1 1/2 hours. Flip pork carefully. Replace foil and bake for 1 hour more. Remove aluminum foil. Continue baking uncovered, turning once halfway through, until pork falls apart and marinade is reduced, 1 1/2 to 2 hours.
Remove pork from oven and let rest for 20 minutes. Shred pork in the Dutch oven using 2 forks; mix shredded pork with the reduced marinade. Discard bay leaves.