10-15 poundbone-in pork butt(give or take a pound)
1/2cupolive oil
cloves from 2 whole heads of garlic peeled
1/3cupsour orange juice
1/4cupfresh squeezed orange juice(about 1 large naval orange)
3/4cupfresh lime juice(about 8 limes)
1/2teaspooncumin
1/2teaspoonblack pepper
3tablespoonssalt
2teaspoonschopped fresh oregano leaves
1/4cupfresh packed cilantro leaves
Instructions
Combine all of the ingredients (except the pork) in a food processor or blender and blend until completely liquified.
Line a roasting pan with foil and place the roasting rack in the pan. Place the pork, skin side down on the roasting rack. Add 2 cups of water to the bottom of the roasting pan.
Using a meat injector, inject all of the marinade into the pork.Try not to puncture the skin underneath. I like to go in from the side to make sure I'm not puncturing the skin. Just try to inject as many spots as you can to really get the marinade throughout the entire pork. (If you feel like you've maxed out on the inside of the pork, just take any left over marinade and rub it all over the outside of the pork)
Cover the pork with foil as tightly as you can to create a seal. Refrigerate overnight or at least for 6 hours. (I prefer overnight but 6 hours will do if you're shorter on time.)
After marinating, heat your oven to 275. Once heated, add the covered pork and cook for 7 hours.
After the 7 hours, uncover the pork. It should be falling off the bone easily at this point. You can pull at it with a fork to check.
Keeping the pork uncovered, set your oven to broil. Broil the top of the pork for about 5 minutes or until it has a nice golden brown color. Using oven mitts and tongs, carefully turn the pork skin side up, and broil the skin side for another 5 minutes or until it's crispy on the top.
Let the pork rest for 15 minutes before shredding.