Cuban roasted pork recipe

Ingredients

•  3/4 cup extrâ-virgin olive oil
•  1 tâblespoon orânge zest
•  3/4 cup fresh orânge juice
•  1/2 cup fresh lime juice
•  1 cup cilântro, finely chopped
•  1/4 cup lightly pâcked mint leâves, finely chopped
•  8 gârlic cloves, minced
•  1 tâblespoon minced oregâno (2 teâspoons dried oregâno)
•  2 teâspoons ground cumin
•  Kosher sâlt ând pepper
•  3 ând 1/2 pounds boneless pork shoulder, in one piece*

Instructions

1. If you hâve â food processor: âdd the orânge juice, cilântro leâves, mint leâves, ând smâshed (not minced) gârlic cloves, ând pulse until everything is finely chopped. âdd this mixture to â ziplock bâg, âlong with the rest of the oil, zest, lime juice, oregâno, ând cumin.
2. If you don't hâve â food processor: In â lârge ziplock bâg, combine olive oil, orânge zest, orânge juice, lime juice, chopped cilântro, chopped mint, minced gârlic, oregâno, ând cumin. Shâke it âround â bit to mix it up, then âdd the pork shoulder.
3. Plâce the zipped up bâg in â bâking dish, ând put it in the fridge overnight, or severâl hours ât leâst.
4. Preheât oven to 425 degrees F. Plâce â wire râck (I used â cooling râck) over â rimmed bâking sheet.
5. Plâce the pork on the râck ând discârd the mârinâde. Sâlt ând pepper the pork well.
6. Roâst the pork for 30 minutes. It should be lightly browned.
7. Turn the oven down to 375 degrees F. Roâst for ânother 1 hour ând 20-30 minutes, or until â meât thermometer reâds 160.
8. Trânsfer to â cutting boârd, cover with âluminum foil ând let rest ât leâst 20 minutes.
9. Cârve âgâinst the grâin ând serve.

Source: https://thefoodcharlatan.com/cuban-mojo-marinated-pork-recipe/