Cuban Pork
**Requires overnight 
2c oj
1c fresh lime juice
12 garlic cloves
1tsp cumin
1tbs garlic powder
1tbs onion power
1tbs oregano
1tbs salt
1c olive oil
2-4lb pork shoulder w/bone in
heavy duty foil
Hand whisk all ingredients in a bowl.
Rinse pork shoulder under cold water, pat dry with paper towels.
With sharp knife make several shallow slits on both sides of pork (absorbs marinade)
Place pork in large resealable baggie.
Pour marinade over pork, squeeze out excess air and seal tightly.
Shake pork in marinade to coat-place in refrigerator overnight.
4hours before serving preheat grill to medium high and preheat oven to 325.
Lay out approx 2 feet of heavy foil, enough to lay pork on, do not tear from roll.
Take pork out of marinade-save marinade.
Grill pork on both sides searing until nice and brown. Approx 3-5 min on each side.
Carefully place browned pork on foil. Drizzle some marinade over pork, discard remainder.
Begin to wrap pork in several layers of heavy foil (no rips!). Roll up and seal sides tightly.
Place wrapped pork in oven, turning every hour. Reduce heat to 275 the last hour.
Cooking times vary and can determine how moist the pork is.
Remove pork from oven. Carefully cut foil open, let steam escape. The pork should shred and be super moist. Serve with mojo sauce.
Mojo Sauce
Make 2 hours before serving
1 1/2 c olive oil
2tbs Cumin
1 finely chopped fresh jalapeno-remove seeds
1 minced garlic clove
1/2 c fresh lime juice
1/2 c chopped cilantro
1tsp salt & pepper
2-3tbs sherry
Hand whisk all ingredients. Let set at room temperature 2 hours before serving.