Classic Cuban Mojo Pork (Lechón Asado)

Make the mojo marinade: Whisk together minced garlic, orange juice, lime juice, olive oil, cumin, oregano, salt, pepper, and vinegar in a bowl until combined.

Score the pork: Using a sharp knife, make deep cuts all over the pork shoulder about 1 inch apart. This lets the mojo penetrate deep into the meat.

Marinate overnight: Place the pork in a large zip-lock bag or baking dish. Pour the mojo over it, making sure to work it into the scored cuts. Add bay leaves. Cover and refrigerate at least 8 hours, ideally 24 hours.

Bring to room temp: Remove pork from the fridge 45 minutes before cooking. Preheat your oven to 325°F.

Roast low and slow: Place pork fat-side-up in a roasting pan with the marinade. Cover tightly with foil. Roast for 4 hours, basting every hour with the pan juices.

Finish uncovered: Remove foil for the last 30-45 minutes. Increase heat to 400°F to get a beautiful caramelized crust on the outside.

Rest and shred: Let the pork rest at least 30 minutes before pulling it apart with two forks. It should shred easily, if it doesn't, it needs more time.

Serve: Pile over black beans and rice, or use for Cuban sandwiches. Drizzle with remaining pan drippings.