Ingredients:

ü  3Kg of netted boneless pork shoulders

ü  ½ cup of Cuban oregano

ü  ½ cup of regular Oregano

ü  Small bunch of parsley

ü  1/4 cup of mint

ü  One lemon (for zest and juice)

ü  One sour orange (for juice)

ü  8 garlic cloves

ü  1 tsp of Fennel and Cumin

ü  3-4 medium size potatoes

ü  Salt and pepper for taste

ü  ¼ cup of olive oil 

ü  2 tablespoon of cider vinegar

Instructions:

ü  Peel the skin of potatoes and cut each potato into 4 pieces

ü  Carefully peel the lime for zest

ü  Squeeze the lime and sour orange juice into a cup

ü  Lightly pan fry fennel and cumin and grind them

ü  Stab the pork in all sies with sharp small knife so the marinade can penetrate the meat

ü  In a blender, mix all ingredients making a marinade

ü  Place met in cast oven cooking pot

ü  Pour juice covering (submerging) the pork and place the whole pot in refrigerator (I kept for 2 days)

ü  Take the pot out and keep it in room temperature for 1-2 hrs

ü  Prepare an oven tray with rack, transfer the pork on the rack and roast the port in 80C, 6 to 7 hours total, basting with the juices in the roasting pan every hour

Let it rest for 15-30 min so that the fibers can relax a bit, and the juices re-group. After about 30 min, it was so easy to cut the pork into pieces – it pulled apart with very little effort and break the crackling into shards. I served the pork with the mustard mash, honey-roasted potatoes and carrots. I also made paste, which turned out so great – I mixed couple of spoons of mustard, chopped anchovy and jalapeno