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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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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 leaves |
1 tablespoon salt |
1 tablespoon garlic powder |
1 tablespoon paprika |
1 1/2 teaspoons onion powder |
1 teaspoon ground chipotle chile powder |
1 (5- to 6-lb.) boneless pork shoulder roast (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. Place roast in a large zip-top plastic freezer bag; pour orange juice mixture over roast, turning to coat. Seal and chill at least 4 hours or up to 8 hours, turning occasionally.
3. Remove roast from marinade, reserving marinade. Place roast on a wire rack in an aluminum foil-lined roasting pan.
4. Bake at 450° for 30 minutes. 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. Let roast stand 10 minutes before slicing.
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