Pork Shoulder "Pernil" with Cilantro-Citrus Adobo

Tonight I made [Pork Shoulder "Pernil" with Cilantro-Citrus Adobo](http://www.foodnetwork.com/tylers-ultimate/ultimate-pernil/index.html). This has to be one of the best pork roast recipes I have ever tasted. It had a crunchy exterior, with a juicy, melt in your mouth center. Luckily there are leftovers!

INGREDIENTS:

- 1 boneless pork shoulder (about 4 pounds), skin on
- 4 garlic cloves, smashed
- 1 handful fresh oregano
- 1 bunch fresh cilantro, plus chopped cilantro, for garnish
- 1 teaspoon ground cumin
- Kosher salt and fresh coarsely ground black pepper
- 2 limes, juiced, plus wedges for serving
- 2 oranges, juiced
- 1 cup extra-virgin olive oil


METHOD:

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. 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. 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.

Preheat the oven to 300 degrees F.

Roast the pork for 3 hours, uncovered, until the skin is crispy-brown. Let the meat rest on a cutting board for 10 minutes before slicing, covered lightly with aluminum foil. Drizzle with lime juice and garnish with cilantro.