3-4 pounds Pork Shoulder (cut into pieces or pieces 2” max thickness)
1 Tablespoon Kosher Sea Salt
1 Tablespoon Liquid Smoke
1 Tablespoon dried Mexican Oregano
1/2 cup fresh squeezed Lime Juice
1 cup fresh squeezed Orange Juice
2 cloves garlic minced
1 bulb garlic top cut off
Lettuce Cups and/or Toasted Buns for Serving
Pre-heat Oven to 325.
Rub pork with Kosher Sea Salt. Place into a heavy lidded Dutch oven or similar pot for baking. Let rest 10 minutes.
Whisk together liquid smoke, oregano, lime juice, orange juice and minced garlic.
Pour mixture over pork.
Place in the pot the whole bulb of garlic with the top cut off, top side up.
Place a layer of parchment paper over the top of the pot and place on lid (the parchment step is optional, but you will get a better steam seal than you would if you just place the lid on the pot).
Baked Covered for 2.5 hours.
Remove from the oven, uncover, remove garlic bulb, and place back into the oven to cook for an additional hour.
Prepare Pickled Red Onions.
Once the roasted garlic bulb is cool enough to work with, extract roasted cloves and set aside to mix back in with the pork.
After the final hour roasting, remove pork from the oven and let rest 10-15 minutes.
Shred pork and add just enough pot juices to keep moist. Stir in roasted garlic cloves.
Serve on buns or lettuce cups and top with Pickled Red Onion.