"From Southern Living March 2007 test kitchen's top rated recipes."
firmly packed dark brown sugar
loosely packed fresh oregano leaves
loosely packed fresh sage leaf
1 1/2 teaspoons
ground dried chipotle powder
5 -6 lbs
boneless pork shoulder
( Boston butt)
Process orange juice and next 8 ingredients in a blender until smooth.
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.
Remove roast from marinade, reserving marinade.
Place roast on a wire rack in an aluminum foil-lined roasting pan.
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.
***Cook time does not include 4-8 hours of marinating time.