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Cuban Grilled Pork ()
- 4 cups (1 quart) seville orange juice or 2 2/3 cups lime juice and 1 1/3 cup orange juice
- 1 tablespoon ground cumin
- 2 tablespoons dried oregano
- 2 heads garlic, roughly chopped
- 3 tablespoons salt
- 1 tablespoon black pepper
- 2 onions, cut into rings
- 6 to 8 pounds boneless pork shoulder butt (blade roast)
Directions:View on Epicurious
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