Lechón Asado

• 2 cups freshly squeezed sour orange juice or equal parts lime and orange juice
• 1 whole head of garlic cloves, peeled
• 2 tablespoons kosher salt
• 1 tablespoon dried oregano
• 1 tablespoon freshly ground cumin (optional)
• 2 teaspoon freshly ground black pepper
• 7-to-8-pound bone-in, skin-on pork shoulder
• 1 cup

1. Combine the juices, garlic, dried oregano, cumin (optional), and black pepper for the marinade in a blender and process until smooth. Set aside until ready to use.
2. Place the pork in a large roasting pan. With the tip of a sharp knife, make numerousnncisions into the meat (do not score the skin). Toss the marinade over the pork, covernith plastic wrap, and place in the refrigerator to marinate overnight, turning the meatneveral times if possible.
3. Preheat the oven to 250u0b0F.
4. Bring the pork to room temperature. Remove the meat from the marinade, pat it dry,nnd reserve the marinade. Place the pork skin-side up inside the roasting pan and add thenarinade back into the roasting pan. Cover the pork with aluminum foil and insert intonhe oven.
5. Cook for 8 to 9 hours until the meat reaches an internal temperature of 170u0b0F ton90u0b0F near the bone, shreds easily, and the liquid runs clear when the meat is pierced.
6. To get crisp skin, remove the pork from the oven and turn the oven up to 450u0b0F.nnce the oven is preheated, remove the foil from the pork and put it back in the oven.nheck the pork every few minutes so the skin does not burn. Remove the pork when it hasnrisped nicely, 15 to 30 minutes total.
7. Remove the pork from the oven and let it rest 15 to 20 minutes before carving.niscard the braising liquid. Serve in chunks and drizzle with Mojo Criollo sauce.

freshly squeezed sour orange juice, head of garlic, kosher salt, oregano, freshly ground cumin, freshly ground black pepper, pork shoulder

Taken from www.epicurious.com/recipes/food/views/lechon-asado (may not work)