1 medium onion, finely chopped
4 garlic cloves, peeled and crushed
1 c orange juice
1/3 c lemon juice
2 T brown sugar
3 bay leaves, crushed
2 t salt
2 t chili powder
1 t ground allspice
1 t black pepper
1 (5- to 6-pound) Boston butt pork roast or pork shoulder
1 T vegetable oil
Combine the first 11 ingredients in a large bowl. Add pork roast, turning to coat with marinade. Cover and refrigerate roast at least 4 hours or overnight.
Remove roast from marinade, reserving marinade. Brown all sides of roast in hot oil in a dutch oven. Add reserved marinade.
Bake covered at 275 degrees for 6 to 7 hours till the meat is 180 degrees internally. The meat must reach an internal temperature 180 degrees or above to be shredded. Let cool enough to be handled and shred.
Time: 12 hours Serves: 10
Serve with Mutha sauce or your favorite sauce.