The fresh pork shoulder picnic roast is the cut of choice for this recipe, although a boston butt or even pork loin can be used.
Time: 30-40 minutes prep, 6 hours (or overnight) in the fridge to marinate, plus 2-2.5 hours in the oven cooking. This recipe can be adapted to a slow cooker, about 8 hours on low will do the trick. Another option for a smaller amount is to cut the marinade ingredients by 2/3 and use two pounds of fresh shoulder chops. The time in the marinade should be reduced to under 2-3 hours, and the time in the oven to just under an hour.
15 cloves garlic, minced
2 teaspoons salt
2 cups orange juice
1 cup lemon juice
1 cup lime juice
1 cup onion, chopped
1 teaspoon oregano
1 cup olive oil
1 fresh pork picnic roast (5-6 pounds)
Mix all ingredients together in a bowl or container. Add the pork and let marinate 6 hours or overnight (turn at least once to make sure all the pork has good contact with the marinade).
Preheat oven to 325 degrees F. Place the pork and marinade in a baking dish. Slowly roast in the oven until the internal temperature of the meat reaches 155 degrees F. Don’t let the meat dry out; turn the roast or spoon more marinade over it if needed.
Remove from oven and let the pork rest for at least 10 minutes before slicing.