Ingredients:

  • 12 cloves garlic, peeled and minced (approx. 40g)
  • 1 tbsp kosher salt (15g)
  • 2 tbsp dried oregano (10g)
  • 2 tsp black pepper (4g)
  • 1 tbsp ground cumin (6g)
  • 1 tbsp smoked paprika (6g)
  • 1/2 cup olive oil (120ml)
  • 1/2 cup white vinegar (120ml)
  • 1/4 cup fresh lime juice (60ml)
  • 1/4 cup orange juice (60ml)
  • 1 (8-10 pound / 3.6-4.5 kg) bone-in pork shoulder (Boston butt), skin on, scored
  • 2 cups water or chicken stock (480ml)

Instructions:

  1. Combine all marinade ingredients in a bowl and mix well.
  2. Using a sharp knife, score the pork skin in a crosshatch pattern, being careful not to cut into the meat.
  3. Rub the marinade all over the pork, ensuring it gets into every nook and cranny, especially in the score marks. Place in a large zip-top bag or container and marinate in the refrigerator for at least 24 hours, preferably 48 hours.
  4. Preheat oven to 325°F (160°C).
  5. Place the pork, skin side up, on a rack in a roasting pan. Add water or chicken stock to the bottom of the pan (about 1/2 inch depth).
  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. Increase the oven temperature to 450°F (232°C) and continue roasting until the skin is golden brown and crispy, about 15-30 minutes. Watch it like a hawk to prevent burning!
  8. Remove from the oven and let rest for at least 30 minutes before shredding or slicing.
  9. Shred the pork with two forks or slice it against the grain. Serve hot and enjoy the amazing combination of crispy skin and juicy meat!