5 to 7 lb. boneless pork shoulder 1 Tbs. ground oregano 2 tsp. cumin 1 onion, roughly chopped 4 cloves of garlic, peeled but left whole ¾ cup orange, pineapple or mango juice 1 Tbs. olive or ...

When I cooked this roast, everything was tender and ready to eat in 2 hours 50 minutes. Cooking time will vary due to wind, temperature, kind of charcoal, and thickness of the cut of meat.

Carefully place in prepared Dutch oven. Pour apple juice around pork roast, being sure not to drizzle it on crusted meat. Roast at 300 degrees for 3-3 1/2 hours, replenishing coals hourly.

Pour over roast and let continue to cook uncovered in the Dutch oven for about 15 minutes. Let the sauce get sticky on top of the roast. 5. Check the roast. It should be able to fall apart when done.

Heat the oven to 325 degrees. Remove the roast from the refrigerator; pat dry. Arrange on a rack in a roasting pan, skin-side up and place in the oven.

Remove pot from oven and discard bay leaves. Using potato masher, mash pork until finely shredded. Bring to simmer over medium-high heat and cook until most of liquid has evaporated, 3 to 5 minutes.

Stuff each apple with 1 prune. After 45 minutes, remove the roasting pan from the oven and take off the cover. Arrange the apples, cut side down, in an overlapping layer around the roast. Pour the ...

Transfer pork to a carving board. Tent with foil, and keep warm. For pan gravy, use a spoon to remove excess fat from the pan juices. Set roasting pan over medium heat on the stovetop. Add the ...

Set pork shoulder on rack and transfer to oven. Pour wine and 2 cups water into baking sheet and roast shoulder until meat is pulling away from the bone and skin is very dark, 9-10 hours ...