Cuban - Style Roast Pork

• 1 Bone in fresh pork shoulder with skin (8 lbs - preferably a Boston Butt or blade roast)
• 3/4 Fresh Lime Juice
• 1 Onion
• 6 cloves garlic minced
• 1 1/2 tbs kosher salt
• 2 tsp frechly ground pepper
• 2 tbs dried oregano
• 1 cp distilled white vinegar
• 1/4 cup fresh grapefruit juice
• 1/4 cp fresh orange juice
• 1 tbs adobo style seasoning

1. Using a small knife, make 1 inch long incisions int he skin of the pork shoulder about 2 inches apart. Combine 3 tbs of the lime juice, garlic, salt, pepper, and oregano. Rub the mixture intot he slashes and along the underside of the pork. Combine the lime juice the vineager, grapefruit juice, orange juice, and adobo seasoning in a bowl large enough to hold the meat. Add the pork, skin side up. Cover and refridgerate evernight. Remove from the fridge 1 hour prior to cooking
2. To cook, preheat the oven to 300 degrees. Transfer the pork and it's marinade to the roating pan. Cover the pan with a lid or aluminum foil and roat until very tender, about 5 -6 hours. Let cool slightly int eh liquid, teh transfer to a cutting board and discard the skin and excess fat.
3. Slice and Serve

pork shoulder, lime juice, onion, garlic, kosher salt, ground pepper, oregano, white vinegar, fresh grapefruit juice, orange juice

Taken from www.epicurious.com/recipes/member/views/cuban-style-roast-pork-50059517 (may not work)