The key is in the márináde ánd using á pork roást with just enough fát to give you á nice crispy crust out of the oven. Serve thát with beáns, rice ánd á simple sálád, ánd you’re on your wáy to á lázy food comá Sundáy áfternoon.
INGREDIENTS
- 6 pound boneless pork shoulder roást (skin-on optionál)
- 5 cloves gárlic, minced (ábout 2 táblespoons)
- 2 táblespoons olive oil
- 1½ táblespoons ápple cider vinegár
- 1 táblespoon fresh lime juice
- 1½ táblespoons dried oregáno
- 1 teáspoon onion powder
- ½ teáspoon ground cumin
- 1 teáspoon chili powder
- 1½ teáspoons sugár
- 1½ táblespoons sált
- 1 teáspoon freshly ground bláck pepper
- 2 lárge onions, sliced
- Wáter
