Ingredients:

1 ½ cup oranges juice
1 medium onion, diced
1 jalapeno pepper, seeded and minced
3 cloves garlic, minced
2 tbsp brown sugar
1 tbsp olive oil
1 1/2 tsp dried thyme leaves
1 tsp koshet salt
1 tsp fresh ground black pepper
½ tsp ground allspice
¼ tsp ground nutmeg
1 ½ lbs boneless pork shoulder, trimmed

Directions:

Combine all ingredients, except pork, in medium bowl; mix well.

Pierce pork a few times with fork. Place in large resealable plastic food storage bag. Pour oranges juice mixture into bag. Close bag securely, turning  to coat. Marinate in refrigerator overnight, turning occasionally.

Prepare grill for direct cooking.Drain pork; reserve marinade.

Place pork on grid. Grill, covered, over medium-high grill 45 to 60 minutes  or until internal temperature reaches 155F when tested with meat thermometer inserted into thickest part of pork, turning occasionally. Remove from grill; let stand on cutting board 5 minutes.

Meanwhile, pour reserved marinade into large saucepan. Bring to a boil over high heat. Cover, reduce to a simmer and cook 20 minutes or until onions are soft.

Slice  pork into bite-size pieces. Add pork to saucepan with cooking marinade. Bring to simmer. Simmer, uncovered, 15 minutes.