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Linda's SpanishPork Roast
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1c | orange juice |
1c | olive oil |
1/2c | vinegar |
1c | chopped onion |
3 | garlic cloves, crushed |
1T | fresh dried cilantro |
1/2t | dried oregano |
2T | salt |
2T | sugar |
1/2 t | pepper |
1 (5-6 pound) | pork shoulder |
2 packets | Goya brand achiote or achiote and cilantro seasoning |
In blender, mix first 10 ingredients to make a marinade.
In lg deep baking pan place the pork shoulder and w a knife make 6 gashes on either side of the meat. Season the roast on all sides with the achiote. Spoon the marinade inside gashes, then pour the rest over pork. Cover in foil and refrigerator over night.
Preheat oven to 325 degrees. Cook roast, covered, for 2 hours, turning over once. Remove foil and cooks 2-3 hours more, basting every 15-20 mins, until meat is browner and tender and skin is crispy.
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