Ingredients Jump to Instructions ↓

  1. 1/2 cups orange juice

  2. 1 medium onion, diced

  3. 1 jalapeño pepper,* seeded and minced

  4. 2 cloves garlic, minced

  5. 2 tablespoons brown sugar

  6. 1 tablespoon olive oil

  7. 1/2 teaspoons dried thyme

  8. 1 teaspoon salt

  9. 1 teaspoon black pepper

  10. 1/2 teaspoon ground allspice

  11. 1/4 teaspoon ground nutmeg

  12. 1/2 pounds boneless pork shoulder, trimmed

Instructions Jump to Ingredients ↑

  1. Combine all ingredients, except pork, in medium bowl; mix well.

  2. Pierce pork a few times with fork. Place in large resealable food storage bag. Pour orange juice mixture into bag. Close bag securely, turning to coat. Marinate in refrigerator overnight, turning occasionally.

  3. Prepare grill for direct cooking. Drain pork; reserve marinade.

  4. Place pork on grid. Grill, covered, over medium-high heat 45 to 60 minutes or until internal temperature reaches 155°F when tested with meat thermometer inserted into thickest part of pork, turning occasionally. Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes . Internal temperature will continue to rise 5°F to 10°F during stand time.

  5. Meanwhile, pour reserved marinade into large saucepan. Bring to a boil over high heat. Cover, reduce to a simmer and cook 20 minutes or until onions are soft.

  6. Slice or "hack" pork into bite-size pieces. Add pork to saucepan with cooking marinade. Bring to a simmer. Simmer, uncovered, 15 minutes .


Send feedback