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Marinade
Optional:
Fresh Cilantro chopped (for garnish)
Prepare the Mojo Marinade:
In a large bowl, combine 1 cup of orange juice, ½ cup of lime juice, ¼ cup of olive oil, 10 minced garlic cloves, 1 tbsp of oregano, 2 tsp of cumin, 1 tbsp of salt, and 1 tsp of black pepper. Mix well.
Marinate the Pork:
Place the 4 lbs of pork shoulder in a large zip-top bag or a deep bowl.
Pour the marinade over the pork, ensuring it’s fully coated.
Seal the bag or cover the bowl and refrigerate for at least 8 hours, preferably overnight.
Preheat the Oven:
Preheat your oven to 300°F (150°C).
Roast the Pork:
Transfer the marinated pork to a roasting pan and cover it tightly with aluminum foil.
Roast in the preheated oven for 4-5 hours, or until the pork is tender and easily pulls apart with a fork.
Crisp the Pork:
Remove the foil during the last 20-30 minutes of roasting and increase the oven temperature to 400°F (200°C) to create a crispy exterior.
Rest and Serve:
Instructions :
Let the pork rest for 10-15 minutes after removing it from the oven.
Shred or slice the pork and garnish with fresh cilantro if desired.