Slow-Roasted Pork

Ingredients

• 1 medium onion, finely chopped 
• 4 cloves garlic, peeled and crushed
• 1/2 cup fresh orange juice 
• 1/2 cup fresh grapefruit juice
• 1/3 cup fresh lemon juice
• 2 tablespoons brown sugar 
• 3 bay leaves, crumbled
• 2 teaspoons salt 
• 2 teaspoons chili powder
• 1 teaspoon ground allspice
• 1 teaspoon ground black pepper 
• 1 (5- to 6-pound) Boston butt pork roast or pork shoulder
• 1 tablespoon vegetable oil 

Garnishes: lemon slices, grated lemon rind

Preparation

Combine first 11 ingredients in a large bowl. Add pork roast, turning to coat with marinade. Cover and refrigerate roast at least 4 hours or overnight.

Remove roast from marinade, reserving marinade. Brown all sides of roast in hot oil in a Dutch oven. Add reserved marinade.

Bake, covered, at 275° for 6 to 7 hours or until meat can be shredded. Garnish, if desired.