I usually buy the leanest cuts of pork like pork loin. So my recipes usually involve olive oil; olive oil adding "fat" to the meat. Since pork shoulder comes with lots of its own fat, I decided to design a recipe which adds flavor without adding more fat. My garden is laden with oranges and blood oranges. I also used an orange licquor and good quality orange marmalade to give the basting sauce a little sweetness and I used some hot red peppers for a little kick. Coffee adds a little bitterness with a mocha finish. —dymnyno
1 5 pound pork shoulder roast
1 5 pound pork shoulder roast (bone in)
1 tablespoon instant expresso coffee
3 whole dried red chile peppers (1 1/2 " long) The extensive cooking dulls the high heat of the peppers.