1 (2-pound) pork shoulder roast
1/2 cup orange juice
1/4 cup fresh lime juice (about 4 limes)
2 garlic cloves, minced
1 tablespoon lemon pepper
1 tablespoon chipotle peppers in adobo sauce, minced
1 1/2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon ground cumin
Rinse pork roast. Combine orange juice, lime juice, and next 6 ingredients in a large zip-top plastic freezer bag; add pork roast, and seal. Chill at least 3 hours, turning occasionally.
Coat an ovenproof Dutch oven with cooking spray. Place pork in Dutch oven, and pour marinade over pork. 3. Bake, covered, at 300° for 4 hours or until meat shreds easily with 2 forks. Remove pork from oven, and cool slightly. Shred pork, and keep warm.
1/2 cup orange juice
1/4 cup fresh lime juice (about 4 limes)
2 garlic cloves, minced
1 tablespoon lemon pepper
1 tablespoon chipotle peppers in adobo sauce, minced
1 1/2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon ground cumin
Rinse pork roast. Combine orange juice, lime juice, and next 6 ingredients in a large zip-top plastic freezer bag; add pork roast, and seal. Chill at least 3 hours, turning occasionally.
Coat an ovenproof Dutch oven with cooking spray. Place pork in Dutch oven, and pour marinade over pork. 3. Bake, covered, at 300° for 4 hours or until meat shreds easily with 2 forks. Remove pork from oven, and cool slightly. Shred pork, and keep warm.
1 comments:
This looks yummy. I am going to have to try it!
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