Instructions

1. The pork needs to marinate at least four hours, preferably overnight.
2. Place pork in a large bowl. In a large mortar with pestle (or food processor, although I rather like the ritual of grinding the mix by hand), mix & mash the garlic cloves, salt, oregano, turmeric, parsnip & cilantro with lemon & lime juice.
3. Once it’s almost pureed mix in the orange & grapefruit juice, this is your mojo!
4. Pour your mojo all over the pork & massage it well. It will be aromatic, juicy & soft. Cover with plastic wrap & place in the fridge at least 8 hours, overnight or up to 24 hours. Turn it over twice. I made my marinade in the afternoon. Turned my pork once before I went to bed, then once in the morning. I began cooking it mid-morning for dinner.
5. At least an hour before you’re ready to roast, set the pork out uncovered.
6. Pat the skin dry. Place the pork shoulder on aluminum lined sheet pan, add the mojo to the sheet pan. Cover with a loose aluminum tent. Roast at 250F for at least 6 hours, up to 8 hours, until internal temperature reads 220F or fork tender.
7. Remove from oven. Bring oven to 450F.
8. Remove the aluminum tent & place uncovered roast in the oven for 15-20 minutes, until skin is golden & crispy. Let is rest a few minutes before serving, but you can steal a piece of crispy skin, its tradition.

To serve

1. Remove the crispy skin & set aside.
2. Using two forks, in a crisscross motion, pull the pork meat apart. Pour any pan drippings on top.
3. Cut up the skin & sprinkle over. Serve with cauli-rice, mashed yuca & salad!
4. *I made mine ahead as part of a batch cook, so you can also store & re-heat it.