Recipe courtesy of Mark's close friend Pepe.
10-12# pork shoulder
1 ¼ cup sour orange juice ( if sour orange juice is not available, a reasonable substitute can me made by mixing 2 parts regular orange juice, 1 part lemon juice, 1 part lime juice)
8 cloves garlic minced
2 tsp oregano
4 bay leaves (ground up into powder form)
1 tsp fresh ground pepper
1 tsp fine sea salt
2 large onions (optional)
Wash pork well, pat dry, and put in roasting pan.
Mix together garlic, oregano, bay leaves, pepper, and salt in separate bowl
Using something like a paring knife, stab 12-15 holes about 2-3 inches deep throughout the pork.
Insert some of the paste created in step 2 into each one of the holes.
Pour sour orange juice over the pork. Some will fall into the created cavities and the rest will pour into he pan.
Refrigerate and let marinate at least 24 hours turning every 6-8 hours. The longer the marinating, the better the flavor. We usually do 3 days.
Put in oven FAT SIDE UP at 325° until inserted thermometer in the deepest part of the roast reaches proper temperature for pork (155°-160°).
Remove from oven, set on cutting board, rest for 20 minutes under tented cover, then slice.
Optional
Separate the fat in the pan from the remaining orange juices. Cut two onions into rings and sauté using the juices, set in a warmed bowl and serve alongside the sliced pork. It makes a savory topping for the pork.
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