Cuban Roast Pork

Instructions

1. Prepare the marinade
   In a large bowl, combine orange juice, lime juice, minced garlic, oregano, cumin, olive oil, salt, and pepper. Whisk until well blended to create the mojo marinade.
2. Marinate the pork
   Using a sharp knife, make 1-inch deep cuts all over the pork shoulder. Place the pork in a large resealable plastic bag or container. Pour the marinade over the pork, massaging it into the cuts. Add the onion quarters and bay leaves. Seal and refrigerate overnight or for at least 8 hours, turning occasionally.
3. Prepare for roasting
   Preheat the oven to 325°F (165°C). Remove the pork from the marinade and place it in a roasting pan, fat side up. Reserve the marinade. Allow the pork to come to room temperature for about 30 minutes before roasting.
4. Begin roasting
   Pour 1 cup of the reserved marinade over the pork (discard the rest). Cover the roasting pan tightly with aluminum foil. Roast for 3 hours.
5. Finish with high heat
   After 3 hours, remove the foil, increase the oven temperature to 375°F (190°C), and continue roasting for 45 minutes to 1 hour, basting occasionally with the pan juices, until the pork is deeply browned and the internal temperature reaches 190°F (88°C).
6. Rest the meat
   Remove the pork from the oven and let it rest, loosely covered with foil, for 20-30 minutes before slicing or shredding.
7. Serve
   Slice or shred the pork and drizzle with some of the pan juices. Serve with traditional Cuban sides like black beans, rice, and fried plantains.