1 boneless pork shoulder roast, about 2 1/2 lbs (1.2 kg)

1 can 10 oz (284 ml) beef consommé

1 can 14 oz (398 ml) crushed tomatoes

1/4 cup (60 ml) lime juice

1/4 cup (60 ml) orange juice

1/4 cup (60 ml) fresh cilantro, chopped

8 cloves garlic, chopped

1 tablespoon (15 ml) ground chipotle pepper (see note)

1 tablespoon (15 ml) chili powder

1/2 teaspoon (2.5 ml) allspice

Salt and pepper

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

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