| 1 c. olive oil |
| ~1 1/2 c. fresh orange juice (5–6 oranges) |
| ~3/4 c. fresh lime juice (6–8 limes) |
| 1 large orange's zest |
| 1 large lime's zest |
| 12 cloves garlic, minced |
| 1 1/2 c. cilantro, chopped |
| 1 1/2 T. dried oregano |
| 1 T. ground cumin |
| 2 1/4 to 2 1/2 t. salt |
| black pepper |
| ~5 lb. bone-in pork shoulder |
Whisk together the olive oil, orange and lime juice, zests, garlic, cilantro, oregano, cumin, salt, and pepper to make the mojo marinade. Reserve 1/2 c. of the marinade separately in the refrigerator. Marinate the pork in the mojo for about 4 hours.
Sous vide at 165°F for 18 to 20 hours. Remove from the bag, reserving the bag drippings, and pat the pork dry. Sear on the stove in a hot cast iron skillet to caramelize the outside.
Shred the pork, mixing in the reserved fresh mojo along with some of the drippings from the bag.
Serves 8 to 10.
May be made ahead.