6-8 lb. boneless pork butt (aka pork shoulder)
1 head garlic, skins removed from cloves and minced
1 onion, chopped
1 tbsp. kosher salt
1 tsp. black pepper
1 tsp. dried whole oregano
2 tsp. ground cumin
2 cups sour orange juice (or 1 cup orange juice, 1/2 cup lemon juice, 1/2 cup lime juice)
1 cup olive oil
1. Place the garlic, onion, salt, pepper, oregano, cumin and orange juice in a blender and pulse several times until the mixture is just blended.
2. Heat the olive oil in a medium, heavy-bottomed saucepan until medium-hot. Remove the pan from the heat and gently add the blended veggie mixture. Stir and let cool to room temperature.
3. Poke the pork butt generously all around with a fork (this will help the marinade soak in and flavor the meat). Place the pork and 2/3 of the olive oil-sour orange mix into a large Ziploc bag. Place in the refrigerator and marinate at least 3-4 hours or preferably overnight.
4. Preheat the oven to 400F.
5. Remove the pork from the marinade (reserve the marinade) and place into a roasting pan. Pat dry. Roast for 20 minutes, then lower the temperature to 325F. Continue roasting (approx. 1 hour per pound), basting occasionally with the reserved marinade, until the internal temperature is 175F.
6. Remove the roast from the oven, cover loosely with foil, and let rest 15-20 minutes before slicing.
7. Heat any leftover marinade in a small saucepan (bring to a boil and cook about 1-2 minutes) and serve on the side.
8. Serve the pork with Cuban Black Beans & Rice (recipe follows).