Roasted, Boneless Pork Shoulder

[Dee]

1 (4 lb)  boneless pork shoulder, skin on
4 garlic cloves, smashed
fresh oregano, about a palm full
1 bunch fresh cilantro
1 teaspoon ground cumin
kosher salt
black pepper
juice of 2 limes
juice of 2 oranges
1 cup extra-virgin olive oil
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 slits 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
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.