Cut ¼-inch deep slashes across the pork shoulder in a crosshatch pattern, spacing cuts about 1 inch apart. Mix sour orange juice, olive oil, minced garlic, oregano, cumin, salt, and pepper in a bowl. Pour marinade over scored pork in a zip-top bag or covered dish and refrigerate for at least 4 hours or overnight, flipping halfway through.
3 lb pork shoulder, 8 cloves garlic, 0.75 cup sour orange juice, 0.33 cup olive oil, 2 tbsp oregano, 1 tbsp cumin, 2 tsp salt, 1 tsp black pepper
Remove pork from the refrigerator 30 minutes before cooking to bring to room temperature. Pat surface dry with paper towels to prevent excess moisture and aid browning. Place pork fat-side up in a roasting pan with sliced onion and bay leaves underneath.
3 lb pork shoulder, 1 medium onion, 2 bay leaves
Preheat oven to 325°F. Roast pork uncovered for 2.5 to 3 hours until internal temperature reaches 195°F, basting with pan juices every 45 minutes to keep surface moist and build flavor.
3 lb pork shoulder
Pork is done when a fork slides in easily and meat pulls apart without resistance. If the exterior browns too quickly before reaching temperature, tent loosely with foil and continue roasting until internal temperature hits 195°F.
Transfer pork to a cutting board, tent with foil, and let rest for 15 minutes to redistribute juices. Shred with two forks or chop into chunks, discarding excess fat. Toss shredded pork with reserved pan juices or extra mojo sauce before serving.
3 lb pork shoulder
