Ingredients
Scale
- 5 lb picnic roast or pork shoulder (bone-in for best flavor)
- 2 tsp cumin
- 1 1/2 tsp black peppercorns
- 5 garlic cloves
- 2 tsp salt
- 1 tsp oregano
- 1 c orange juice
- 1/3 c dry sherry
- 3 Tbsp lemon juice
- 3 Tbsp lime juice
- 2 Tbsp olive oil
Instructions
- Place pork in a roasting pan or crock pot.
- Pour orange juice, dry sherry, lemon juice, lime juice, and olive oil over pork.
- Sprinkle garlic cloves and spices – cumin, peppercorn, salt, and oregano – over pork.
- Cover and bake at 250 degrees Fahrenheit for 5 hours or until internal temperature reaches 145 degrees. If using a different size pork shoulder, adjust the cook time to approximately one hour per pound.