4 pounds boneless pork shoulder; skin on
4 cloves garlic; smashed
1 handful fresh oregano
1 bunch cilantro
1 teaspoon ground cumin
kosher salt
black pepper
2 medium limes; juiced
2 medium oranges; juiced
1 cup extra-virgin olive oil

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. 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.

2. Preheat the oven to 300 degrees F.

3. 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.