Mojo Pork

Ingredients

• 2½ lb pork shoulder
• 1 cup orange juice
• ½ cup lime juice
• 8 clove garlic
• ¼ cup olive oil
• 1 tsp oregano
• 1 tsp cumin
• 1½ tsp salt
• ½ tsp black pepper
• 2 bay leaves
• 1 medium onion (optional)

Steps

1. Pat the pork shoulder dry and score the fat cap if present. Place in a large roasting pan or Dutch oven.
2. In a bowl, whisk together orange juice, lime juice, minced garlic, olive oil, oregano, cumin, salt, and pepper to create the mojo marinade.
3. Pour the marinade over the pork, ensuring it's well coated. Add bay leaves and sliced onion (if using). Cover and refrigerate for at least 2 hours, or preferably overnight.
4. Preheat oven to 325°F (160°C). Remove pork from the refrigerator and let it come to room temperature for 30 minutes.
5. Bake the pork, covered, for 3-4 hours, or until very tender and easily shredded with a fork. Baste occasionally with pan juices.
6. Remove from oven, uncover, and let rest for 15-20 minutes before shredding the pork. Serve with the pan juices.