INGREDIENTS
4 Cups Badia Mojo marinade
1/2 Cup of coconut oil
1 tablespoon ground cumin
2 tablespoons dried oregano
2 heads garlic, roughly chopped
1 tablespoon turmeric
1 cup of yellow mustard
3 tablespoons salt
1 tablespoon black pepper
2 onions
6 to 8 pounds boneless pork shoulder butt (blade roast)
Salt to taste
PREP
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
Cook for about 4 hours
Serve with avocado