4 Cups Badia Mojo marinade
1 tablespoon ground cumin
2 tablespoons dried oregano
2 heads garlic, roughly chopped
1 tablespoon black pepper
6 to 8 pounds boneless pork shoulder butt (blade roast)
Marinate the pork and season with all ingredients
Cover well with plastic wrap and refrigerate for at least 1 hour or up to 24 hours
Remove the pork from the marinade and place it on a pan and cover with aluminum foil
Pre-Heat over at 325 degrees
Serve with avocado
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