Bold, citrus-forward, and deeply savory, this slow-roasted pork shoulder is the kind of centerpiece dish that makes a whole table go quiet the moment it hits the counter. The mojo marinade — built from fresh orange and lime juice, plenty of garlic, olive oil, and warm spices like cumin, oregano, and smoked paprika — soaks into the meat overnight, turning every bite into something genuinely special. Every single ingredient here is naturally free of rye, so there's no need to audit labels or swap anything out; the recipe just works as written. Low and slow in the oven gets the pork fall-apart tender, and then a final blast of high heat caramelizes the exterior into something almost crackling and irresistible. Spooning those pan juices back over the pulled meat before serving is a step you absolutely should not skip. Finish with a squeeze of fresh lime and a handful of cilantro, and you've got a dish that tastes like it took far more effort than it did.
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In a blender or food processor, combine the orange juice, lime juice, orange zest, garlic, olive oil, cumin, oregano, turmeric, smoked paprika, and 1/4 tsp black pepper. Blend until smooth and emulsified, about 30 seconds.
Pat the pork shoulder dry with paper towels. Season all over with the kosher salt and 1/2 tsp black pepper. Place the pork in a large zip-top bag or a snug container and pour all of the mojo marinade over it, turning to coat every surface. Seal and refrigerate for at least 8 hours or overnight.
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