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Trim fat from pork. Place pork in a large sealable plastic bag set in a shallow dish. In a small bowl, whisk together orange juice, lemon juice, soy sauce, oregano, salt, pepper and garlic. Pour marinade over pork; seal bag. Marinate in the refrigerator for 3 to 6 hours, turning bag occasionally. Drain pork, discarding marinade.
For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place pork, fat side up, on grill rack over drip pan. Cover and grill for 45 to 60 minutes or until an instant-read thermometer inserted in pork registers 150°F. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place pork on grill rack over burner that is off and grill as above.) Remove pork from grill. Cover and let stand for 15 minutes.
Transfer about one-fourth (6 ounces) of the roast to an airtight container. Cover and store in the refrigerator for up to 3 days or freeze for up to 1 month.