Ingredients:

  • 1 (8-10 pound) pork shoulder (Boston butt), bone-in, skin on (3.6-4.5 kg)
  • 8 cloves garlic, minced (approx. 2 tablespoons)
  • 2 tablespoons kosher salt (or sea salt)
  • 2 tablespoons dried oregano
  • 1 tablespoon black peppercorns, freshly cracked
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne pepper (optional, for heat)
  • 1 cup fresh orange juice (240 ml)
  • 1/2 cup fresh lime juice (120 ml)
  • 1/4 cup olive oil (60 ml)
  • 1/4 cup white vinegar (60 ml)
  • 1 large onion, roughly chopped
  • 2-3 ají dulce peppers, seeded and roughly chopped (or substitute with 1/2 green bell pepper)
  • 1 cup water (240 ml)

Instructions:

  1. Combine all marinade ingredients in a blender or food processor and blend until smooth.
  2. Score the skin of the pork shoulder in a crosshatch pattern, being careful not to cut into the meat.
  3. Place the pork shoulder in a large bowl or container and pour the marinade over it, ensuring it’s evenly coated. Rub the marinade into the cuts in the skin. Cover and refrigerate for at least 12 hours, or up to 24 hours, flipping occasionally.
  4. Preheat oven to 325°F (160°C).
  5. Place the pork shoulder on a roasting rack in a roasting pan. Add 1 cup of water to the bottom of the pan. Cover loosely with aluminum foil.
  6. Roast for 6-7 hours, or until the internal temperature reaches 195-205°F (90-96°C) in the thickest part of the shoulder.
  7. Remove the foil during the last hour of cooking to allow the skin to crisp up. If the skin isn't crisping enough, increase the oven temperature to 400°F (200°C) for the last 15-20 minutes, keeping a close eye on it to prevent burning.
  8. Remove the pork from the oven and let it rest for at least 30 minutes before shredding with two forks.
  9. Serve hot and enjoy!