Slow-Roasted Mojo Pork

Prepare the spice blend by grinding together minced garlic, salt, black pepper, ground cumin, dried oregano, and ground coriander into a fine paste using a traditional mortar and pestle.

Transfer half of the spice blend to a separate container. In this container, combine freshly squeezed lime juice, orange juice, olive oil, and vinegar, and whisk until the mixture is smooth and well combined.

Cut several deep slits into the fatty side of the pork roast, being careful not to cut too deeply. Spread the remaining spice blend evenly into these slits.

Place the pork roast in a large, 1-gallon resealable plastic bag. Pour the citrus mixture over the roast to coat it thoroughly, then remove as much air from the bag as possible and seal it tightly.

Refrigerate the pork roast, turning it occasionally, for 8 hours or overnight to allow the flavors to meld together.

After removing the pork roast from the refrigerator, transfer it to a roasting pan and let it sit at room temperature for 30 minutes.

Meanwhile, preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).

Roast the pork in the preheated oven for 30 minutes. Reduce the heat to 375 degrees Fahrenheit (190 degrees Celsius) and continue cooking until the center of the roast is no longer pink, approximately 2 hours more. Use a food thermometer to check that the internal temperature of the roast is at least 170 degrees Fahrenheit (75 degrees Celsius).