- In a small bowl combine brown sugar, oil, seasoning, orange juice and orange zest. Rub evenly on all sides of pork; season with pepper to taste. Wrap tightly in plastic wrap. Place on a rimmed platter; refrigerate 12–24 hours. Let pork stand at room temperature 30 minutes before grilling.
- Coat grill rack with nonstick cooking spray. Preheat grill to low indirect heat (250°F–275°F)*. Pour vinegar into a small bowl; set aside.
- Place an aluminum pan under center of grill rack; fill pan halfway with warm water. Place pork on center of rack. Grill, covered, 4 –4 ½ hours or until meat is fork-tender; brush vinegar on pork every 30 minutes during grilling.
- Remove pork from grill; place on a platter and cover loosely with foil. Let stand 20 minutes. Shred pork with 2 forks. If desired, serve with Cuban bread, pickle slices, cheese and mustard.
*If using a charcoal grill, add charcoal as needed to maintain heat at 250°F–275°F throughout grilling.
Per serving: 250 calories, 15g fat, 5g saturated fat, 85mg cholesterol, 230mg sodium, 4g carbohydrate, 0g fiber, 3g sugars, 24g protein