Saveur offers a recipe for Cuban pernil that calls for dried oregano, ground cumin, garlic, fresh orange and lime juice and a bone-in, skin-on pork shoulder. The recipe involves seasoning the pork, marinating it overnight in the fruit juices and then roasting it for about four to five hours.
Score the skin of a 7 to 9-pound, bone-in, skin-on pork shoulder in a diamond pattern. In a food processor, blend together 1 tablespoon of dried oregano, 1 tablespoon of ground cumin, and 30 peeled and chopped cloves of garlic with 2 tablespoons of fresh orange juice in a food processor. Set the pork in a lidded container, rub it with the seasoned garlic and orange juice paste, and season to taste with salt and pepper. Pour 2 cups each of fresh lime juice and fresh orange juice over the pork, and set it in the refrigerator to marinate overnight.
Preheat the oven to 325 degrees Fahrenheit. Remove the pork shoulder from the marinade, reserve the marinade and set aside. Season the pork again with salt and pepper, then set skin-side-up on a wire rack atop a roasting pan. Place two cups of water in the roasting pan, and cover the pork with parchment paper and foil. Set in the oven to bake for four to five hours until the internal temperature reaches 180 degrees Fahrenheit.
Broil five to 10 minutes until crispy. Serve with a pan sauce made by boiling the pan juices and marinade together for about 15 minutes.