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Categories:
orange juice fresh squeezed lemon juice garlic oregano leaf salt black pepper bay leaves onion oregano powder
Viewed: 0 - Published at: 5 years agoIngredients
- 8 cups orange juice
- 8 ounces fresh squeezed lemon juice
- 8 ounces roasted garlic
- 4 tablespoons oregano leaf
- 2 tablespoons salt
- 2 tablespoons black pepper
- 6 to 8 bay leaves
- 1 medium onion, minced
- One 8 to 10-pound bone-in Boston butt
- 1 tablespoon dried oregano powder
Method
- Combine the orange juice, lemon juice, roasted garlic, oregano leaf, salt, pepper, bay leaves and onions, and mix in a large jar with a tight fitting lid.
- Marinade is best if refrigerated for up to 8 hours and will keep in the refrigerator for several weeks.
- Preheat the oven to 275 degrees F.
- Ladle 10 ounces of marinade on top of the Boston butt in a roasting pan and sprinkle the oregano powder on top.
- Place in the oven and bake uncovered for 10 hours.
- (Danny likes to prepare his marinade in the morning, allow it to ferment throughout the day and places his Boston Butt in the oven to cook overnight.)
- This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
- The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
