Pork Shoulder "pernil" With Cilantro-Citrus Adobo

Ingredients

• 1 (4 lb)  boneless pork shoulder, skin on

• 4 garlic cloves, smashed
• fresh oregano
• 1 bunch fresh cilantro, plus chopped cilantro, for garnish
• 1 teaspoon ground cumin
• kosher salt
• fresh fresh coarse ground black pepper
• 2 limes, juice of, plus wedges for serving
• 2 oranges, juice of
• 1 cup extra-virgin olive oil

Directions

1. 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. 2

   Prepare the adobo: In a food processor, add the garlic, oregano, cilantro, cumin, salt, and pepper. Add lime juice and orange juice. Drizzle in olive oil and pulse until you have a nice puree.

3. 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.

4. 4

   Preheat the oven to 300 degrees F.

5. 5

   Roast the pork for 3 hours, uncovered, until the skin is crispy-brown.

6. 6

   Let the meat rest on a cutting board for 10 minutes before slicing, covered lightly with aluminum foil.

7. 7

   Drizzle with lime juice and garnish with cilantro.