Pork Shoulder "pernil" With Cilantro-Citrus Adobo

Another winner from Tyler Florence and Food Network! Melt in your mouth Puerto Rican Specialty!

• Ready In: 3 hrs 15 mins
• Serves: 10-12

Ingredients

• 1 (4 lb)  boneless pork shoulder, skin on
• 4  garlic cloves, smashed
•  fresh oregano
• 1  bunch fresh cilantro, plus chopped cilantro, for garnish
• 1  teaspoon ground cumin
•  kosher salt
•  fresh fresh coarse ground black pepper
• 2  limes, juice of, plus wedges for serving
• 2  oranges, juice of
• 1  cup extra virgin olive oil

Directions

1. Place the pork, fat side up, in a roasting pan fitted with a rack insert, and using a sharp knife, score the surface of the meat with small slits.
2. Prepare the adobo: In a food processor, add the garlic, oregano, cilantro, cumin, salt, and pepper. Add lime juice and orange juice. Drizzle in olive oil and pulse until you have a nice puree.
3. Rub the marinade all over the pork, being sure to get into the incisions so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked.
4. Preheat the oven to 300 degrees F.
5. Roast the pork for 3 hours, uncovered, until the skin is crispy-brown.
6. Let the meat rest on a cutting board for 10 minutes before slicing, covered lightly with aluminum foil.
7. Drizzle with lime juice and garnish with cilantro.