For Food Processor Users: Add the orange juice, cilantro leaves, mint leaves, and smashed garlic to the food processor. Pulse until finely chopped. Transfer this mixture to a ziplock bag. Add the remaining olive oil, orange zest, lime juice, oregano, and cumin.

For Those Without a Food Processor: In a large ziplock bag, combine olive oil, orange zest, orange juice, lime juice, chopped cilantro, chopped mint, minced garlic, oregano, and cumin. Give it a good shake to mix everything up, then add the pork shoulder.

Refrigerate the zipped-up bag overnight (or at least several hours).

Preheat your oven to 425°F.

Place a wire rack over a rimmed baking sheet.

Remove the pork from the marinade (discard it) and salt and pepper it well.

Roast the pork for 30 minutes for browning.

Lower the oven temperature to 375°F and roast for another 1 hour and 20-30 minutes until a meat thermometer reads 160°F.

Remove from the oven, transfer to a cutting board, cover with aluminum foil, and let it rest for at least 20 minutes.

Carve against the grain and serve.