Mexican Pork Loin Marinade

5 cloves of Garlic (or 2 Tbs garlic paste)
1 Cup Orange Juice (or half can of OJ concentrate w/ 1 Cup of water)
1/4 Cup lime juice
2 Tbs red wine vinegar (any vinegar will work, I prefer red wine)
1 small can of tomato paste
1 Tbs Adobo seasining (Goya brand is the best! Look in the mexican isle at the store)
1/2 Tbs dried oregano
1 Tsp dried parsley
1 Tsp cumin
3 to 5 lbs Pork Loin

Pepper to taste

Combine all ingredients in a bowl except for pork.
Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying each side flat. Slice each half lengthwise, cutting to, but not through, other side; open flat.

Place loin in a large enough ziplock bag then fill the bag with the marinade and shake to mix the marinade with the pork.  Place the ziplock in the fridge for at least 24 hours (48 hours is better).

Smoke the pork until it reaches an internal temp of 150 in a smoker, or Place pork on grill for 8 to 10 minutes then flip over and cook for another 8 to 10 minutes.  

Once the pork is done, you can shred it or slice it and serve with mexican dishes

I recommend carnitas or fajitas with this pork.