Pork Shoulder "Pernil" With Cilantro-Citrus Adobo - cooking recipe

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

Preparation

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.
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.
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.
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, covered lightly with aluminum foil.
Drizzle with lime juice and garnish with cilantro.