4 lb. pork shoulder roast
4 cloves garlic
2 tsp. salt
1 tsp. pepper
1 tsp. cumin
1 tsp. oregano
1 tsp. coriander
3 Tbsp. lime juice
3 Tbsp. orange juice
3 Tbsp. olive oil
1½ tsp. vinegar

  • Grind spices into a paste with a mortar and pestle.
  • Cut several slits into the fatty side of the pork roast, and rub half the spice mixture into the slits.
  • Mix the rest of the spice mixture with the liquids, and pour over the pork roast in a large ziplock bag.
  • Chill 8 hours or overnight.
  • Bake at 375°F until internal temperature reaches 170°F.

02/12/2023: Deprecating this in favor of Crockpot Carnitas.