Juiced-Up Roast Pork

From Southern Living March 2007 test kitchen's top rated recipes.

• Ready In: 4 hrs 45 mins
• Serves: 8

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 leaf
• 1  tablespoon salt
• 1  tablespoon garlic powder
• 1  tablespoon paprika
• 1 1⁄2 teaspoons onion powder
• 1  teaspoon  ground  dried chipotle powder
• 5 -6  lbs boneless pork shoulder (Boston butt)

Directions

1. Process orange juice and next 8 ingredients in a blender until smooth.
2. Pierce roast with a sharp knife at 2-inch intervals.
3. Place roast in a large zip-top plastic freezer bag; pour orange juice mixture over roast, turning to coat.
4. Seal and chill at least 4 hours or up to 8 hours, turning occasionally.
5. Remove roast from marinade, reserving marinade.
6. Place roast on a wire rack in an aluminum foil-lined roasting pan.
7. Bake at 450° for 30 minutes.
8. 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.
9. Let roast stand 10 minutes before slicing.
10. ***Cook time does not include 4-8 hours of marinating time.