Cochinita Pibil

• 1 boneless pork shoulder (picnic or Boston butt), about 6 pounds
• 6 garlic cloves, slivered
• 1 recipe Recado Rojo (page 609)
• 1/4 cup fresh orange juice
• 1/4 cup fresh lemon juice
• 1 recipe Habanero-Garlic Salsa (page 611)

1. Use a thin-bladed knife to poke holes all over the pork; as you do so, shove slivers of garlic in there.
2. Combine the Recado Rojo with the orange and lemon juices and rub all over the pork.
3. Wrap loosely in foil and refrigerate overnight.
4. Five or 6 hours before youre ready to eat, turn the oven to 300F or prepare a charcoal or gas grill to cook over low indirect heat (ideally with some wood or wood chips as a flavoring source; see the headnote on page 352).
5. Open the top of the foil and put the pork in a roasting pan in the oven or directly on the grill rack; if youre grilling, cover the grill.
6. Cook, checking occasionally and basting with the pan juices (add water or orange juice to the bottom of the foil package if the mixture dries out), until the pork is brown and very, very tender4 hours or more.
7. Serve hot or at room temperature, with the pan juices and Habanero-Garlic Salsa.

pork shoulder, garlic, recado, orange juice, lemon juice, garlic

Taken from www.epicurious.com/recipes/food/views/cochinita-pibil-386387 (may not work)