Cooking Instructions
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Step 1
Rinsed and clean the Pork Shoulder (5 pound) and pat it dry. Using a knife poke the pork shoulder making as many holds possible.
Step 2
Juice the Lime (4) into a container.
Step 3
Juice the Orange (2) and pour into the same container.
Step 4
Mix in the Ground Oregano (1 tablespoon), Onion Powder (1 tablespoon), Ground Black Pepper (1/2 tablespoon), Smoked Paprika (1 tablespoon), Chicken Bouillon Powder (1 tablespoon), Salt (3 teaspoon) and Garlic Paste (2 1/2 tablespoon) into the citrus juice. Pour this marinade over the pork, making sure you cover as much of the outside as you can.
Step 5
Cover the pork shoulder and let it marinate for about 3 hours or overnight.
Step 6
Once it comes out the fridge, allow it to sit on the counter for 30 minutes.
Step 7
Preheat the oven to 325 degrees (160 degrees C) while pork is on the counter.
Step 8
Bake in preheated oven for 3 hours with skin side up.
Step 9
Once the 3 hours has passed, increase the temperature of the oven to 375 degrees F (190 degrees C) and let the pork shoulder cook for 1 hour or until the skin in crispy.
Step 10
Allow to rest for 10 minutes before slicing.
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