Scott's Latin American Pork Roast

Ingredients

• Pork roast
• 2 C orange juice
• 1 C lemon juice
• 3-4 cloves garlic, crushed
• 2 T dried oragano
• salt and pepper

Directions

1. Combine all ingredients and marinade roast well (time depends on size of roast)
2. Remove roast, reserve marinade.
3. Pat dry roast. Salt & pepper the roast and brown it off in a dutch oven.
4. Transfer the dutch oven to a 350 degree oven to roast the meat until it reaches desired doneness.
   1. If you have a tenderloin or sirloin roast, I would roast it until it reaches 160 degrees or so. If you have a shoulder or some other tougher cut, I would cook it for 2-3 hours or until it falls apart.
5. Put marinade into a sauce pan. Bring to a boil for several minutes and then reduce at least by half. Serve as a sauce over the meat.