Caribbean-style Roasted Pork Shoulder
INGREDIENTS
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1 – 9-11 lb. Bone-in, skin-on pork shoulder
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Freshly ground black pepper
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1 medium – Onion, sliced (put in pan with pork roast, discard after cooking)
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Marinade:
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1 cup orange juice
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1/2 cup red wine vinegar
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1/3 cup dark brown sugar
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1/4 cup kosher salt
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2 TB. olive oil
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2 TB dried oregano
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2 TB – Chile powder
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2 TB. ground cumin
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2 tsp – Ground coriander seed
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1/4 cup – Cilantro leaves and stems, chopped finely
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10 cloves garlic, minced
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