Here's the recipe for the marinade. Opinions welcome. 1 (7 lb) pork butt 2 heads garlic, minced 2 cups sour orange juice (See Pic) 1 teaspoon oregano 1 teaspoon cumin 2 teaspoons parsley 2 teaspoons black pepper 1 tablespoon salt 2 large onions, sliced into rings Directions: In a medium bowl, bag or bucket combine orange juice with garlic, the salt and spices. Cover roast with this mixture. Layer the onion rings on top of roast. Cover or seal up and refrigerator overnight, at least 12 hours. Remove roast from refrigerator and let sit at room temperature for 30 minutes. Smoke for 2 hours then finish in 325ºF oven until internal temperature reaches at least 185ºF – 205ºF. Baste occasionally with pan juices. (Cover with foil if roast begins to brown too quickly). Let roast rest, loosely covered, for 15 minutes before carving or pulling.