Cuban Mojo Pork

Instructions

1. Prepare the mojo marinade
   In a large bowl, combine orange juice, lime juice, minced garlic, olive oil, fresh oregano, cumin, orange zest, lime zest, salt, pepper, and dried oregano. Whisk thoroughly until well combined.
2. Marinate the pork
   Place the pork shoulder in a large resealable plastic bag or deep dish. Pour the marinade over the pork, ensuring it's completely covered. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 8 hours or overnight, turning occasionally.
3. Preheat and prepare
   Remove the pork from the refrigerator 1 hour before cooking to come to room temperature. Preheat your oven to 325°F (165°C). Remove the pork from the marinade and pat dry with paper towels, reserving the marinade.
4. Sear the pork
   Heat a large oven-safe skillet or Dutch oven over high heat. Add a tablespoon of oil and sear the pork on all sides until golden brown, about 3-4 minutes per side.
5. Roast the pork
   Transfer the pork to the oven (if using a skillet) or cover the Dutch oven with a lid and place in the oven. Roast for about 3 hours, or until the internal temperature reaches 190°F (88°C) for a fork-tender result. Baste with the reserved marinade every 30 minutes.
6. Rest and serve
   Remove the pork from the oven and let it rest, loosely tented with foil, for 20-30 minutes. This allows the juices to redistribute throughout the meat. After resting, shred or slice the pork as desired.