Photo credit to D'Artagnan. Ready in 2 hours and 30 minutes. Serves 6-10 people. extra virgin olive oil lightly packed cilantro, finely chopped finely grated orange zest fresh orange juice fresh lime juice lightly packed mint leaves, finely chopped garlic cloves, minced oregano ground cumin boneless pork shoulder, in one piece In a bowl, whisk together all of the ingredients aside from the pork. Transfer the marinade to a large resealable plastic bag and add the pork. Seal the bag and turn to coat in the marinade. Set on a baking sheet and refrigerate overnight. Preheat the oven to 425 degrees and place a rack over a rimmed baking sheet. Remove the pork from the bag and discard the marinade. Fold the pork under itself, into thirds if necessary, and tie with a string to form a tight roll. Set on the rack. Roast for 30 minutes, until lightly browned. Then reduce the oven temperature to 375 degrees and roast for 1 hour and 30 minutes longer. A meat thermometer should read 160 degrees. Transfer to a cutting board and let rest for 30 minutes. Discard the string before slicing and cut across the grain. Enjoy alone or as a cubano!