1 Picnic Ham, Pork Shoulder or Pork Butt
Picnic Ham: large group 10-15
Pork Shoulder: medium-size group 8-10
Pork Butt: small group 4-6
RAFT (In roasting pan, to place pork on top of)
5 Carrots (Halved)
5 Celery Stalks (Halved)
2 (12) Ounces of Beer
3 Onions (Quartered)
IN THE MARINATING BAG
2 Cups of Orange Juice
½ Cup of Lime Juice
½ Cup of Lemon Juice
1 Cup of Cilantro (Chopped Small)
15 Garlic Cloves (Finely Chopped)
½ Cup Extra Virgin Olive Oil
3 Tablespoons of Dry or Fresh Oregano (Chopped Small)
½ Cup of White Onion (Chopped Small)
2 Teaspoons of Ground Cumin
1 Teaspoon of Kosher Salt
½ Teaspoon of Cracked Black Pepper
Put the pork in a marinating bag and toss it together to coat evenly.
Refrigerate for 24 hours, turning the pork every 6 hours.
After 24 hours, take out of the bag and lightly rub the garlic and onion pieces off the pork.
Season with salt and pepper.
Now line a roasting pan with the Raft (big pieces of onion, carrots, and celery.)
Let it sit out at room temperature (to temper) for at least 2 hours before roasting.
Preheat oven to 400 degrees.
After 2 hours, pour (2) 12-ounce bottles of your favorite beer on the bottom of the roasting pan.
Put in the oven at 400 for about 45 minutes, until you start to see golden brown.
Now turn the temp down to 350, cover with aluminum foil, and continue to roast anywhere between 3-7 hours, depending on size.
When you feel the pork is ready, take off the aluminum foil to allow skin to crisp for about 5 minutes.
The best way to tell if your pork is ready is to use a long meat fork and press against the meat.
If the meat starts to shred, then it is ready.
The skin should be nice and crispy.
When ready, carefully take out of the oven and let rest for at least 30 minutes before carving, shredding, or pulling apart.
Garnish with citrus wedges and you can drizzle some of the cooking liquid on top of the pork for more flavor.