Black Magic Marinade

• 3-4 tablespoons Freshly ground, medium roast coffee
• 2 tablespoons Brown Deli Mustard
• 1/3 cup balsamic vinegar
• 3 teaspoons minced garlic
• Zest of 1/2 medium orange
• Good, strong olive oil
• Fresh Breadcrumbs
• Salt and pepper
• 1 bone-in, pork shoulder roast, approximately 6-8 pounds

1. Combine everything from the coffee grounds through the orange zest in a small bowl.
2. Add enough olive oil to make a slurry; add enough breadcrumbs to turn this into a paste.
3. Season the pork liberally with salt and pepper, and score the fat cap with a sharp knife so the fat renders and carries the marinade over the rest of the pork. I prefer to cook the pork with the fat-side up, so that in the last 30-45 minutes of cooking it can crisp. Slather the pork with every last bit of the marinade, adding olive oil or breadcrumbs to keep the consistency similar to a loose paste.
4. Cover the pork with aluminum foil and allow it to marinate as long as possible, preferably overnight. When ready to cook, bring to room temperature, and roast at 400 degrees for 25 minutes. Reduce the oven temperature to 350 degrees, and cook until fork tender, approximately 15-20 minutes per pound.

freshly ground, brown deli, balsamic vinegar, garlic, orange, olive oil, fresh breadcrumbs, salt

Taken from food52.com/recipes/26970-black-magic-marinade (may not work)