YIELD 8 to 10 servings
|1 (6‑ to 8‑pound)||bone-in pork shoulder roast, such as Boston butt or picnic roast, with skin|
|3 tablespoons||lime juice|
|3 tablespoons||orange juice|
|2 tablespoons||minced garlic|
|2 teaspoons||crushed dried oregano|
|1/2 teaspoon||black pepper|
|3 tablespoons||distilled white vinegar|
|2 cups||water, plus more as needed|
|3 tablespoons||olive oil|
Editor's Note: Look for heritage pork or other antibiotic/hormone-free varieties.
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