Citrus-Braised Pork

• 2 cups orange juice
• 1 yellow onion, sliced
• 1/2 cup freshly squeezed lime juice
• 1/2 cup extra-virgin olive oil
• 10 cloves garlic, smashed
• 2 tablespoons dark brown sugar
• 1 1/2 tablespoons kosher salt
• 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• 2 teaspoons freshly grated lime zest
• 2 teaspoons freshly ground black pepper
• 2 dried bay leaves
• 3 1/2 pounds bone-in pork shoulder roast

1. Mix orange juice, onion, lime juice, olive oil, garlic, brown sugar, salt, oregano, cumin, lime zest, pepper, and bay leaves in a heavy Dutch oven. Add pork shoulder; turn to coat. Cover and marinate in the refrigerator, 4 hours to overnight.
2. Preheat oven to 325 degrees F (165 degrees C). Remove Dutch oven from the refrigerator and cover tightly with aluminum foil.
3. Bake pork in the preheated oven until heated through, about 1 1/2 hours. Flip pork carefully. Replace foil and bake for 1 hour more. Remove aluminum foil. Continue baking uncovered, turning once halfway through, until pork falls apart and marinade is reduced, 1 1/2 to 2 hours.
4. Remove pork from oven and let rest for 20 minutes. Shred pork in the Dutch oven using 2 forks; mix shredded pork with the reduced marinade. Discard bay leaves.

orange juice, yellow onion, freshly squeezed lime juice, extravirgin olive oil, garlic, brown sugar, kosher salt, oregano, ground cumin, lime zest, freshly ground black pepper, bay leaves

Taken from www.allrecipes.com/recipe/258445/citrus-braised-pork/ (may not work)