Pernil (Slow-Roasted Pork Shoulder with Garlic and Citrus)

• 8 cloves Garlic
• 10 g Fresh oregano
• 2 tsp Ground cumin
• 2 tsp Sweet paprika
• 2 ½ tsp Fine sea salt
• 1 ½ tsp Black pepper
• 60 ml Olive oil
• 250 ml Orange juice
• 2 pieces Lime
• 1 large Pork shoulder, skin on

1. Crush the garlic to a paste, then finely chop the fresh oregano. In a mixing bowl, combine the garlic, oregano, ground cumin, sweet paprika, fine sea salt, black pepper, olive oil, orange juice, and the juice of both limes to make a loose marinade.
2. Pat the pork shoulder dry, then use a small knife to make deep slits all over, including into the thicker parts. Rub the marinade all over the pork, pushing it into the slits, then cover and refrigerate for 8 hours.
3. Heat the oven to 150°C (300°F). Put the pork in a roasting pan, skin side up, and pour any remaining marinade over and around it.
4. Roast for 4 hours, basting every hour with the pan juices, until the pork is very tender and a thermometer inserted into the thickest part reads about 90°C (195°F). If the pan looks dry at any point, add a small splash of water to keep the juices from catching.
5. Increase the oven to 230°C (445°F). Roast for 20 to 30 minutes more, watching closely, until the skin and edges are deeply browned and crisp and the juices are bubbling.
6. Transfer the pork to a board and rest for 20 minutes. Spoon off excess fat from the roasting pan if you like, then stir the remaining juices to make a spoonable sauce.
7. Slice or pull the pork, keeping any crisp bits for serving. Spoon the pan juices over the meat just before serving.

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