Ingredients:

  • 1 (5-6 lb) Pork Shoulder (Boston Butt or Picnic Roast)
  • 2 tablespoons Kosher Salt
  • 1 tablespoon Freshly Ground Black Pepper
  • 1 full head Fresh Garlic, minced very finely
  • 1 cup Sour Orange Juice (or 50/50 mix of fresh orange and lime juice)
  • 1/2 cup Lime Juice (freshly squeezed)
  • 1/4 cup Extra Virgin Olive Oil
  • 2 teaspoons Dried Oregano
  • 1 teaspoon Ground Cumin
  • 3 large Bay Leaves
  • 1/4 cup Fresh Cilantro, roughly chopped (optional)

Instructions:

  1. Trim any excessively thick, hard fat caps from the pork roast, leaving about 1/4 inch for flavour. Score the fat deeply in a crisscross pattern across the top without cutting into the meat itself. Season liberally all over with Kosher salt and black pepper.
  2. Make the Mojo Marinade: In a bowl, whisk together the minced garlic, sour orange juice, lime juice, olive oil, oregano, cumin, bay leaves, and cilantro (if using).
  3. Place the seasoned pork roast into a large, sturdy zip-top bag or non-reactive container. Pour the entire mojo marinade over the pork, ensuring it is well coated. Seal tightly, removing excess air.
  4. Refrigerate for a minimum of 8 hours, turning the roast over halfway through, or ideally let it rest for 12–24 hours for maximum flavour penetration.
  5. About 1 hour before cooking, remove the pork from the fridge to allow it to come closer to room temperature. Preheat your oven to 300°F (150°C).
  6. Place the pork, fat side up, into the roasting pan. Pour the marinade and any accumulated juices from the bag directly over the roast.
  7. Cover the roasting pan tightly with heavy-duty aluminium foil. Roast for 3 hours.
  8. Remove the foil. Continue roasting uncovered for another 1.5 to 3 hours, basting every 45 minutes with the pan juices, until the internal temperature reads 200–205°F (93–96°C) in the thickest part.
  9. Remove the roast from the oven, tent loosely with foil, and let it rest for 30 minutes before shredding.
  10. Discard the bay leaves. Shred the pork using two forks. Toss the shredded meat with a generous amount of the concentrated pan juices from the bottom of the roasting tray. Serve immediately.