Garlic-Citrus Roast Pork

Ingredients

• 1 bunch fresh cilantro
• 15 cloves garlic
• 2 oranges, for juice
• 8 limes, for juice
• Large zip-top bag
• 3/4 cup olive oil
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1/4 teaspoon crushed red pepper
• 2 tablespoons kosher salt
• 1 tablespoon freshly cracked black pepper
• 2 bay leaves
• 1 boneless pork butt roast (about 4 lb)
• Nonstick aluminum foil

Steps

1. Chop cilantro (1 cup) and garlic finely. Juice oranges (3/4 cup) and limes (1/2 cup). Combine in bag: cilantro, garlic, orange and lime juices, oil, cumin, oregano, red pepper, salt, black pepper, and bay leaves. Add pork (wash hands), seal bag, and knead gently to coat. Chill 3 hours (or overnight), turning occasionally.
2. Preheat oven to 350°F. Place pork and marinade in 13- x 9-inch baking dish and cover with foil. Place dish on lowest oven rack. Bake 3 1/2–4 hours until pork is 180°F (for sliceable) or 195°F (for shreddable). Increase heat to broil on LOW and remove foil. Broil pork 10–15 minutes until top browns, then let stand 5 minutes before slicing or shredding. Serve with pan sauce.