Lechón Asado — Mojo-Marinated Pork Shoulder

Ingredients

• 4 lb Pork Shoulder, in one piece
• 12 cloves garlic
• 1 tbsp dried oregano
• 2 tsp ground cumin
• 1 cup sour orange juice (or ⅔ cup orange juice plus ⅓ cup lime juice)
• ⅓ cup olive oil
• 2 onions, sliced thick
• 2 tsp fine salt
• 1 tsp black pepper
• 1 lime, in wedges

Method

1. Mash the garlic with the salt into a rough paste using a mortar or the flat of a knife, then whisk in the oregano, cumin, pepper, citrus juice, and olive oil.
2. Score the fat cap of the Pork Shoulder in a crosshatch, stab it all over with a paring knife, and rub the mojo into every cut. Marinate covered in the fridge at least 8 hours, ideally overnight.
3. Heat the oven to 300°F (150°C). Lay the onions in a roasting pan, set the Pork Shoulder fat-side up on top, and pour the marinade around — not over — the meat.
4. Roast covered for 2½ hours, basting twice with pan juices. It is ready to uncover when a fork twists in the meat with no resistance, around 195°F (91°C) for pork shoulder.
5. Crank the oven to 450°F (230°C) and roast uncovered 20–25 minutes until the top is crackling and dark.
6. Rest 20 minutes before pulling it into shreds. Spoon the defatted onion-mojo juices over and hit it with lime.