Ingredients
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4 chipotle chiles in adobo (canned)
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1 tablespoon adobo sauce, from canned chilis
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1/4 teaspoon ground black pepper
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1/2 cup diced tomato, canned (or 1 fresh, diced)
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2 garlic cloves, peeled
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1 teaspoon orange peel, grated
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1/4 cup fresh orange juice
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1/2 cup fresh lime juice
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2 tablespoons white vinegar
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1 teaspoon dried oregano
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1/2 teaspoon ground cumin
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2 tablespoons dried onion flakes
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4 lbs boneless pork loin roast
Instructions
- Place all marinade ingredients in a blender and blend until smooth.
- If pork loin needs to be tied, do so now.
- Place pork in a large zipper-type plastic bag. Pour marinade over roast and seal bag. Turn it several times to get meat covered.
- Refrigerate for at least 4 hours, turning occasionally.
- Prepare grill or indoor rotisserie.
- Remove roast from marinade (reserve marinade) and put on spit.
- Cook roast 1-1 1/2 hours, or until internal temperature reaches 150°F Baste occasionally with marinade.
- Let roast rest 10 minutes before carving.
- Put reserved marinade in small saucepan and heat to boiling. Serve with sliced meat.