Cuban Pork Shoulder with Mojo

1. Stir together the orange and lime juices. Measure out ¼ cup of the juice and transfer to a small bowl. Cover and refrigerate the remaining juice.
2. Whisk the garlic, oregano, cumin, 1 tablespoon salt, and 2 teaspoons pepper into the small bowl of juice. Set the pork in a roasting pan and, using the tip of a sharp knife, make 1-inch-deep slits all over the meat. Rub the garlicky mixture over the pork, pushing it into the slits with your fingertips. Cover tightly with plastic wrap and refrigerate overnight to marinate.
3. Remove the pork from the refrigerator about 1 hour before it goes in the oven. Heat the oven to 350ºF. Remove the plastic wrap and pour the reserved ¾ cup juice plus ½ cup water around the pork. Roast, basting every 30 minutes or so, until the pork is tender and crowned by a well- browned crust and an instant-read thermometer inserted in the center of the pork registers about 155ºF, 2 to 3 hours.
4. Remove the pork from the oven and transfer to a large cutting board; cover it loosely with foil to keep warm. Pour the cooking juices from the pan into a small saucepan, scraping in any browned bits from the pan. Ladle off the fat and warm the sauce over moderate heat. Taste and adjust the seasonings.
5. Slice the pork thinly and serve with the sauce.

The Applegatarian, an outlet where employees and advocates of the nation’s leading natural and organic meat brand dish about their favorite recipes, tips, products, partners and more.