Ingredients

• 3 ½ poundPork Shoulder
• 1 ¾ cupOrange Juice
• ¼ cupApple Cider Vinegar
• ⅓ cupExtra Virgin Olive Oil
• 2 Tbspsdried Oregano
• Lime, juice only
• 3 leavessBay Leaf
• 2 TbspsRaw Honey
• 1 TbspSea Salt
• 1 ½ tspBlack Pepper

Directions

1. At least 3-4 hours before cooking, place all ingredients in a large bowl.
2. Refrigerate until cook time, turning over half-way through.
3. Four hours before serving, preheat oven to 300 degrees.
4. Pour the contents of a bowl into a dutch oven,
5. Cover and cook for 2 hours.
6. Turn over, baste, and cook another 2 hours.
7. Remove from oven
8. Shred with a fork
9. Let sit in the juices for 10-15 minutes.