♦ MAKES 6-8 SERVINGS

• 1 4-pound bone-in pork shoulder (Boston butt), trimmed and cut in half
• 1 cup Sun Orchard Orange Juice
• ½ cup Sun Orchard Lime Juice
• ¼ tsp dried oregano
• 1 tsp ground black pepper
• 1 tsp ground cumin
• 1 tsp salt
• 1 tsp ancho chile powder
• 2 tsp smoked paprika
• 2 garlic cloves, minced
• 2 tbsp brown sugar

In a mixing bowl, whisk together orange juice, lime juice, oregano, black pepper, cumin, salt, chile powder, paprika, and garlic. Place pork in a heavy-duty ziplock bag, then pour in the marinade. Marinate in the refrigerator overnight.

Preheat the oven to 325°F. Remove pork from marinade, reserving marinade. Place pork in a high-walled baking tray or dutch oven and pour marinade over pork. Cover and bake for 4 hours or until pork is fork-tender. Remove pork from the pan and shred with 2 forks on a cutting board. Place shredded pork on a foil-lined cookie sheet. Add reserved cooking liquid to the pan and sprinkle pork with brown sugar. Broil in oven on high for 6-7 minutes, or until slightly crispy. Remove from oven and serve with taco topping and avocado sauce.