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Citrus Marinated Pulled Pork w/ Jus

juice and zest from 2 navel oranges
juice and zest from 2 limes
juice and zest from 1 lemon
1/8 cup garlic paste
1/8 cup ginger, minced
1/8 cup molassas
1/8 cup dark soy sauce
1/8 cup worchestershire
1 tbsp new mexican chile powder
1 tsp achiote, ground
1 tsp freshly cracked black pepper
1 tsp coriander, ground
1 tsp cumin, ground
1 boneless pork shoulder, about 4 lbs
kosher salt
1 cup chicken stock

In a large bowl whisk together the first 13 ingredients. Pour the marinade into a large (at least 1 gallon) sealable plastic bag. Place the pork into the bag with the marinade. Seal the bag; try to remove as much air from the bag as possible while sealing. Allow the pork to marinate, refrigerated, for at least four hours but optimally 24 hours.

After the pork has marinated, remove it from the fridge and allow it to rest at room temperature for 1 hour.

Preheat the oven to 300 degrees. Remove the pork from the marinade, reserving 1 cup. Liberally season the outside of the pork with kosher salt. Place the pork shoulder and 1 cup of marinade into a dutch oven or other high-sided oven-safe pot. Cover the dutch oven with foil. Roast the pork at 300 degrees for about 3 1/2 hours or until the pork easily slides off of a knife when pierced and the internal temperature is about 150 degrees.

Remove the pork from the oven and place onto a cutting board. Loosely cover the pork with aluminum foil and allow the pork to rest for at least 15 minutes. After the pork has rested, carefully pull the pork apart into bite-sized chunks.

While the pork is resting make the jus. Pour off as much of the fat from the roasting pan as you can without pouring off the pan juices as well (you will be able to see the fat on top and the dark juices beneath). Place the dutch oven with pan juices on to the stove over medium high heat. Add chicken stock to the pot. Simmer the jus for about 5 minutes. Serve the pulled pork with a side bowl of the jus for dipping. Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Pulled Pork... the Other Carnitas
http://www.whatwereeating.com/recipes/pulled-pork-the-other-carnitas/