It’s really moist, like pulled pork. My mother always made the roast pork for every holiday. It’s traditional Dominican. In the summer, you can make a mojito sauce. Put it on a roll with pickles on it.

6–8 lb. pork shoulder with skin on (bone in)
6–8 garlic cloves
1 tablespoon kosher salt
1 tablespoon oregano
Juice of 2–3 limes
Juice of 1 large orange (bitter orange preferably)
1/4 cup olive oil
1 teaspoon cayenne pepper

For mojito sauce (optional): 1/4 cup cilantro, chopped

Mash garlic cloves with kosher salt into a pate. Add oil, oregano, lime juice, orange juice, oil, cayenne pepper. Mix together

Make about 10 to 15 holes in pork and spoon paste into the holes and rub the remaining paste all over the pork. Wrap pork in plastic wrap and refrigerate overnight.

Unwrap pork and place in roasting dish, adding 1 cup of water to the pan. Cover pork with parchment paper and then with foil and roast in oven for 2 1/2 hours at 300°.

Remove paper and foil and roast for another 1 hour (if skin is not getting crispy remove the skin from the pork and place skin on cookie sheet and place back in the oven for the last hour of cooking the pork, the skin will get crispy but be careful not to burn it).

To make mojito sauce, prepare an additional batch of marinade, cutting the recipe above in half. Add 1/4 cup of chopped cilantro and 3 tablespoons of drippings from bottom of roasting pan.

I usually cook the sauce in a sauce pan over low heat for 15 minutes, then add chopped cilantro at the end before serving. If you like a lot of sauce, make the full batch.

Let pork cool slightly and pull meat from bone. Serve sauce on the side.