Citrus-Garlic Pork Marinade

Method

1. Whisk the orange juice, lime juice, and olive oil together in a medium bowl until the oil is evenly dispersed and no large pools sit on the surface.
2. Add the minced garlic, chopped cilantro, dried oregano, cumin, salt, and black pepper, whisking again to combine.
3. Stir in the sliced onion and jalapeno, which will continue to flavor the marinade as it sits.
4. Trim excess surface fat from the pork if using shoulder or chops, then place the meat in a large resealable bag or non-reactive dish.
5. Pour the marinade over the pork, pressing out excess air if using a bag, and seal or cover tightly.
6. Turn or massage the bag to coat the meat evenly, then lay it flat in the refrigerator on a tray in case of leaks.
7. Marinate pork chops or tenderloin for 2 to 4 hours, and pork shoulder for 8 to 12 hours, turning the bag over halfway through if you remember.
8. Do not marinate for more than 24 hours, since the citrus acid will begin to break down the meat's texture too far and turn the surface mushy.
9. Remove the pork from the marinade and let excess liquid drip off, then discard the used marinade rather than reusing it, since it has been in contact with raw meat.
10. Pat the meat lightly with paper towels before grilling so the surface sears instead of steaming, but do not scrape off the garlic and herb bits clinging to it.
11. Grill pork chops and tenderloin over direct medium-high heat, and cook pork shoulder low and slow over indirect heat, using a meat thermometer to confirm doneness rather than relying on time.
12. If you want extra sauce for serving, set aside a small separate portion of unused marinade before the meat goes in, and use only that reserved portion, never the marinade the raw pork sat in.