 |
Prep Time: 15 Minutes Cook Time: 4 Minutes |
Ready In: 19 Minutes Servings: 8 |
|
From Southern Living March 2007 test kitchen's top rated recipes. Ingredients:
2 cups orange juice |
1/2 cup firmly packed dark brown sugar |
1/4 cup loosely packed fresh oregano leaves |
1/4 cup loosely packed fresh sage leaf |
1 tablespoon salt |
1 tablespoon garlic powder |
1 tablespoon paprika |
1 1/2 teaspoons onion powder |
1 teaspoon ground dried chipotle powder |
5 -6 lbs boneless pork shoulder (boston butt) |
Directions:
1. Process orange juice and next 8 ingredients in a blender until smooth.
2. Pierce roast with a sharp knife at 2-inch intervals.
3. Place roast in a large zip-top plastic freezer bag; pour orange juice mixture over roast, turning to coat.
4. Seal and chill at least 4 hours or up to 8 hours, turning occasionally.
5. Remove roast from marinade, reserving marinade.
6. Place roast on a wire rack in an aluminum foil-lined roasting pan.
7. Bake at 450° for 30 minutes.
8. Reduce oven temperature to 300°, and bake 4 more hours or until a meat thermometer inserted into thickest portion of roast registers 150°, basting with reserved marinade every 30 minutes during first 3 hours of baking time.
9. Let roast stand 10 minutes before slicing.
10. ***Cook time does not include 4-8 hours of marinating time.
|
|