Recipe

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• 4 -5 lbs pork shoulder, bone-in is best
• 1 medium onion, sliced thick
• 1 bulb of garlic, peeled
• 1 tbsp oregano, fresh
• 2 tsp cumin
• 2 tsp salt
• 1 tsp black peppercorns
• 2 bay leaves
• 1 tbsp oil
• 1 orange , zested then juiced
• 1 lemon , zested then juiced

• 1 Using a sharp kinife make several shallow cuts about 1/2 inch deep in the pork.
• 2 Spread the onion slices on the bottom of a glass roasting pan.
• 3 Place the remaining ingredients in a food processor and process to make a paste.
• 4 Rub pork should whth the mixture all over, making sure that it goes into the cuts.
• 5 Place pork on top of the onion slices.
• 6 Cover with plactic wrap and place in the refrigerator for at least 4 hours, turn at least once when sitting.
• 7 Preheat oven to 450 degrees F.
• 8 Remove the plastic wrap and place in oven, fat side up.
• 9 Cook for 30 minutes, then lower heat to 325 degrees F and roast for 2 more hours.
• 10 Baste with it's own juices every 30 minutes.
• 11 Cook until internal temperature reaches 150 degree F.
• 12 Remove from oven and let rest for 15 minutes before cutting.