3 lbs. boneless pork shoulder or butt roast, patted dry (about 3½ lbs. for bone-in)
4 garlic cloves, minced
1 medium yellow onion, thinly sliced (about a 1 heaping cup)
1 tablespoon chili powder
1 tablespoon ground cumin
2 teaspoon dried oregano
⅛ teaspoon ground cinnamon
Pinch of chipotle powder (about ⅛ teaspoon), more if you like it spicier
2 teaspoons fine salt
½ teaspoon black pepper
Juice of 2 limes about ¼ cup
Juice of 1 large orange ½ cup)
dnc