Orange-Marinated Pork Roast

• One 5- to 7-pound boneless pork shoulder roast, tied
• 1 cup freshly squeezed orange juice
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 medium onion, finely chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried sage
• 1 bay leaf, crumbled
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

1. Place the roast into a zip-top plastic bag.
2. Add the remaining ingredients.
3. Close the bag and gently knead it to mix the contents.
4. Refrigerate overnight.
5. Position the oven racks so that the top rack is in the center of the oven.
6. Preheat the oven to convection roast at 275F.
7. Place the pork on a rack over a shallow roasting pan.
8. Remove the roast from the marinade; save the marinade.
9. Place the roast on the rack and insert the oven probe or a meat thermometer into the meatiest part.
10. Roast for 4 hours, basting occasionally with the remaining marinade, until the meat reaches 160F.
11. Remove the meat from the rack.
12. Let it rest for 15 minutes before carving.

freshly squeezed orange juice, olive oil, garlic, onion, oregano, sage, bay leaf, kosher salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/orange-marinated-pork-roast-372465 (may not work)