Headed down the Bayou

I looked at several cuban pork recipes on various web sites and ended up modifying one from the Food Network - Bobby Flay Throwdown. The following is how I modified to cook on the Egg. It was a hit


Ingredients
4 1/2 cups fresh orange juice, divided
1 1/4 cups fresh lime juice, divided
1 orange, zested
1 lime, zested
1/2 cup finely chopped fresh oregano, divided
12 cloves garlic, coarsely chopped
1/2 cup olive oil
1 bone-in pork shoulder (about 4 to 6-pounds), trimmed of excess fat
Salt and freshly ground black pepper

Combine 4 cups of the orange juice and 1 cup of the lime juice and zest in a large saucepan over high heat and reduce to 2 cups.
Remove from the heat and stir in the remaining orange juice and lime juice add a few cloves of garlic and 1/4 cup of the oregano.
Let cool to room temperature.

Using a paring knife, make slits in the roast and stuff with 10-12 pieces of garlic.
Whisk together the oil and remaining 1/4 cup of the oregano in a large roasting pan, add the pork and turn to coat. Add one half of the Orange/Lime marinade,
cover and let marinate in the refrigerator for at least 4 hours and up to 24 hours (I was able to vacuum pack it).
Remove the pork from the refrigerator 30 minutes before cooking. Season the pork with salt and pepper and cook at dome temp of 300.
Baste every hour with the reserved marinade cooking until golden brown until an instant-read thermometer inserted into the center reaches 170 degrees.
Remove from the Egg, baste with any remaining glaze, tent loosely and let rest 15 minutes before slicing.

Mojo Dipping Sauce:
8 cloves garlic
1 serrano chile, chopped
3 tablespoons chopped cilantro leaves
Salt
1/2 cup orange juice
1/4 cup lime juice
1/4 cup extra-virgin olive oil
Using a mortar and pestle, mash the garlic, serrano, cilantro and a few pinches of salt until it becomes a paste. Add the orange juice, lime juice and oil and stir to combine.