Serves 4 to 6
Juice of 1 Orange
Juice of 2 Limes
1T Dijon mustard
3T Minced Fresh Garlic
1 Cup Extra-Virgin Olive Oil
2T Kosher Salt
½T Freshly Ground White Pepper
½T Ground Cumin
2T Canned Chipotle Peppers (chopped)
6lb Pork Roast (leg or shoulder)
1 Cup Water
1. Combine the first 10 ingredients in a heavy-duty, zip-top plastic bag. Add pork; seal bag, and CHILL 24 hours, turning occasionally.
2. When ready to bake, preheat oven for at least 15 minutes to 400°F.
3. Place pork in an ovenproof dish, pour marinade over pork, and add water. Bake uncovered for 30 minutes. Reduce oven temperature to 300°F, cover, and cook for about 3 more hours.
4. Remove from oven and let stand for 10 minutes. To serve, shred pork and mix with its juices.