Pork Shoulder "Pernil" with Cilantro-Citrus

Directions

1. Place the pork, fat-side up, in a roasting pan fitted with a rack insert, and using a sharp knife, score the surface of the meat with small slits.
2. To prepare a mojo, in a food processor, add the garlic, oregano, cilantro, cumin, chile, salt and pepper. Squeeze in orange juice, lime juice, and add vinegar. Drizzle in olive oil and pulse until you have a nice puree. Split the mixture in half, reserving half to serve fresh and half to marinate the pork.
3. Rub the marinade all over the pork, being sure to get into the incisions so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight.
4. Allow the meat to sit at room temperature for 30 minutes before cooking. Preheat the oven to 300 degrees F. Roast the pork for 3 hours, uncovered, until the skin is crispy-brown. Let the meat rest on a cutting board for 10 minutes before slicing. Serve with reserved fresh sauce.