Mojo Pork

Instructions

1. Prepare the marinade
   In a large bowl, combine orange juice, lime juice, minced garlic, olive oil, oregano, cumin, cilantro, salt, and pepper. Whisk together until well blended to create your mojo sauce.
2. Score and marinate the pork
   Score the pork shoulder by making shallow cuts in a diamond pattern across the fat cap. Place the pork in a large resealable plastic bag or deep dish. Pour the marinade over the pork, making sure it gets into the cuts. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight, turning occasionally.
3. Prepare for roasting
   Preheat your oven to 325°F (165°C). Remove the pork from the refrigerator and let it sit at room temperature for 30 minutes. Line a roasting pan with aluminum foil and place a rack inside. Transfer the pork to the rack, fat side up, and reserve the marinade.
4. Roast the pork
   Place the sliced onions and orange rounds around the pork in the roasting pan. Pour about 1/2 cup of the reserved marinade over the pork. Cover the pan loosely with foil and roast for 3 hours.
5. Increase heat and crisp
   Remove the foil, increase the oven temperature to 375°F (190°C), and continue roasting for an additional 20-30 minutes until the pork develops a golden crust and the internal temperature reaches 190°F (88°C) for a tender pull-apart texture.
6. Rest and prepare sauce
   Transfer the pork to a cutting board and let it rest for 20 minutes. Meanwhile, strain the pan juices into a saucepan, skim off excess fat, and simmer for 5-10 minutes until slightly reduced to create a serving sauce.
7. Slice and serve
   Slice or shred the pork and arrange on a serving platter. Drizzle with the reduced mojo sauce and garnish with fresh cilantro if desired. Serve with black beans, rice, and fried plantains for an authentic Cuban meal.