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Juiced-up Roast Pork

Photo: Van Chaplin; Styling: Buffy Hargett
Prep time 15 mins
Chill time 4 hrs
Bake time 4 hrs, 30 mins
Stand time 10 mins
Yield Makes 8 servings

Ingredients

  • 2 cups orange juice
  • 1/2 cup firmly packed dark brown sugar
  • 1/4 cup loosely packed fresh oregano leaves
  • 1/4 cup loosely packed fresh sage leaves
  • 1 tablespoon salt
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 1 1/2 teaspoons onion powder
  • 1 teaspoon ground chipotle chile powder
  • 1 (5- to 6-lb.) boneless pork shoulder roast (Boston butt)

How to Make It

  1. Process orange juice and next 8 ingredients in a blender until smooth.

  2. Pierce roast with a sharp knife at 2-inch intervals. Place roast in a large zip-top plastic freezer bag; pour orange juice mixture over roast, turning to coat. Seal and chill at least 4 hours or up to 8 hours, turning occasionally.

  3. Remove roast from marinade, reserving marinade. Place roast on a wire rack in an aluminum foil-lined roasting pan.

  4. Bake at 450° for 30 minutes. Reduce oven temperature to 300°, and bake 4 more hours or until a meat thermometer inserted into thickest portion of roast registers 150°, basting with reserved marinade every 30 minutes during first 3 hours of baking time. Let roast stand 10 minutes before slicing.