Juiced-Up Roast Pork
pork, orange juice, brown sugar, oregano, garlic, sage, paprika, onion powder
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 for Juiced-Up Roast Pork Recipe
Process orange juice and next 8 ingredients in a blender until smooth.
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.
Remove roast from marinade, reserving marinade.
Place roast on a wire rack in an aluminum foil-lined roasting pan.
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.
***Cook time does not include 4-8 hours of marinating time.
Read the full directions on Food.com
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