• ¾ C. EVOO
• 1 Tbsp Orange zest, chopped or micro-planed
• 6 oz. Orange juice
• 3 oz. Lime juice
• 1 C. Cilantro, finely chopped
• ¼ C. Mint leaves, finely chopped
• 2 oz Garlic, minced
• 1 Tbsp. Oregano, chopped
• 1 ½ tsp. Cumin, ground
• 1 Tbsp Kosher salt
• 1 ½ tsp. Black pepper
• 4 oz. Water
• 6 lbs. Pork shoulder (cut in half, lengthwise)

1. Mix together all the ingredients except for the pork
2. Rub marinade on pork and marinate over night
3. Place pork and marinade in a pan
4. Smoke for 6 hours
5. Cover and finish cooking in an oven @ 325°F until fork tender
6. Pull the pork and add drippings as needed to add flavor and moisture to pork
7. Serve hot

Yield: 3 lbs.