Paleo Cuban Grilled Pork Shoulder

Ingredients:

1 tbsp minced garlic

1 c coarsely chopped onions

1 c avocado oil

1 1/3 c fresh lime juice

2/3 c fresh orange juice

1 tbsp cumin

1 tbsp oregano

2 tsp pepper

1 tsp crushed red pepper

1 – 4 to 5 lb boneless pork shoulder roast

Instructions:

1. In a large bowl, mix garlic, onions, avocado oil, lime juice, orange juice, cumin, oregano, pepper, and red pepper. Stir well and set aside.

2. Using a boning knife, deeply puncture pork roast all over. Carefully lower roast into the marinade, submerging it as much as possible in the liquid. Cover bowl tightly with plastic wrap. Marinate in the refrigerator for 24 hours, turning once.

3. Remove pork from marinade. Pour marinade into a medium saucepan. Bring to a boil and let boil for 5 minutes. Remove from heat and let cool. Set aside.

4. Place meat on grill rack over drip pan. Cover and grill for 2 ½ to 3 hours or until or until an instant-read thermometer inserted into the center of the roast registers 140 degrees. Remove meat from grill. Cover loosely with foil and let stand for 10 minutes before carving or pulling.