Cuban Mojo Marinated Pork

This recipe comes from the blog, The Charlatan.  It needs to marinate so give yourself overnight or at least 2 hours for this step.  Now I know it's hot.  This recipe calls for the meat to be cooked in a very hot oven.  To turn down the heat factor, you could cook it overnight at 250.  Then just reheat before serving.  You could use a crock pot, but you won't get the yummy crust on the roast.  Or you could bake it early in the morning, and heat it up later.  Just some ideas.  Leftovers make fabulous cuban sandwiches.

Marinade:

• 3/4 cup extra-virgin olive oil
• 1 tablespoon orange zest
• 3/4 cup fresh orange juice
• 1/2 cup fresh lime juice
• 1 cup cilantro, finely chopped
• 1/4 cup lightly packed mint leaves, finely chopped
• 8 garlic cloves, minced
• 1 tablespoon minced oregano (2 teaspoons dried oregano)
• 2 teaspoons ground cumin
• Kosher salt and pepper
• 3 and 1/2 pounds boneless pork shoulder, in one piece*

Marinade for at least 2 hours or up to overnight.  Bake at 425 for 30 minutes.  Reduce heat to 375 and cook another hour and thirty minutes.  Let rest 15-20 minutes before cutting and serving.