Slow-Roasted Pork

• 1 medium onion, finely chopped
• 4 cloves garlic, peeled and crushed
• 1/2 cup fresh orange juice
• 1/2 cup fresh grapefruit juice
• 1/3 cup fresh lemon juice
• 2 tablespoons brown sugar
• 3 bay leaves, crumbled
• 2 teaspoons salt
• 2 teaspoons chili powder
• 1 teaspoon ground allspice
• 1 teaspoon ground black pepper
• 1 (5- to 6-pound) Boston butt pork roast or pork shoulder
• 1 tablespoon vegetable oil
• Garnishes: lemon slices, grated lemon rind

1. Combine first 11 ingredients in a large bowl. Add pork roast, turning to coat with marinade. Cover and refrigerate roast at least 4 hours or overnight.
2. Remove roast from marinade, reserving marinade. Brown all sides of roast in hot oil in a Dutch oven. Add reserved marinade.
3. Bake, covered, at 275u0b0 for 6 to 7 hours or until meat can be shredded. Garnish, if desired.

onion, garlic, orange juice, fresh grapefruit juice, lemon juice, brown sugar, bay leaves, salt, chili powder, ground allspice, ground black pepper, vegetable oil, lemon slices

Taken from www.myrecipes.com/recipe/slow-roasted-pork (may not work)