Ingredients:
- 3 to 4 lbs Boneless Pork Shoulder (Boston Butt or Picnic Roast), trimmed
- 1 tsp Coarse Sea Salt
- 1/2 tsp Freshly Cracked Black Pepper
- 1 cup Fresh Orange Juice
- 1/2 cup Fresh Lime Juice
- 1/2 cup Olive Oil
- 12 large cloves Garlic, peeled and roughly chopped
- 2 tbsp Dried Oregano
- 1 tbsp Ground Cumin
- 1 tsp Dried Ground Black Pepper
- 1 tsp Sea Salt
- 1/2 cup Water
Instructions:
- Pat the pork shoulder thoroughly dry with paper towels. Score the fat cap lightly in a crosshatch pattern, being careful not to cut deep into the meat. Season generously all over with salt and pepper.
- Make the Mojo: Combine all marinade ingredients (citrus juices, olive oil, garlic, oregano, cumin, salt, pepper) in a food processor or blender. Pulse until the garlic is finely minced and the mixture is emulsified.
- Marinate: Place the pork in a large zip-top bag or a non-reactive dish. Pour the entire mojo marinade over the pork, ensuring it is well coated. Marinate in the refrigerator for a minimum of 4 hours, ideally overnight (up to 24 hours).
- Preheat & Prep Vessel: Preheat oven to 325°F (160°C). Remove the pork from the fridge 1 hour before cooking to temper slightly. Place the pork (fat side up) in a large, heavy-bottomed Dutch oven or deep roasting pan.
- Slow Roast: Cover the Dutch oven tightly with its lid (or secure foil tightly over the roasting pan). Place in the preheated oven and cook undisturbed for 3 to 4 hours.
- Uncover & Brown: After the initial time, remove the lid/foil. Increase the oven temperature to 375°F (190°C). Continue roasting for another 30 to 60 minutes until the internal temperature registers 195°F (90°C) and the meat is easily pierced with a fork.
- Rest: Remove the pork from the oven. Tent loosely with foil and let it rest on a cutting board for at least 20 minutes before shredding.
- Shred: Use two forks to shred the pork directly in the roasting pan, mixing it thoroughly with the delicious pan juices.
- Serve immediately while piping hot.