for the pork (and marinating mojo):

With the exception of the pork butt + 1 tablespoon of kosher salt, place all ingredients for the pork into a mixing bowl and whisk until thoroughly combined.

Place pork butt, fat side up, into a 5-quart dutch oven with lid, or a 6” deep roasting pan. Pour the mojo over the pork and massage all over to marinate the meat well. Wrap + cover tightly and place in the refrigerator to marinate at least 6 hours, preferably 24. 

Pre-heat oven to 350 degrees F. 

Take the marinated pork out of the refrigerator and uncover. Leaving the mojo marinade in the pan, wipe off and pat dry the fat cap using paper towel. Sprinkle the 1 tablespoon of kosher salt onto it and rub it in. This is how you get the coveted “chicharron!” Cover the roasting pan well with foil, using 2 layers if need be. The idea is to keep all the steam locked inside while the pork is roasting. This not only intensifies the heat inside but yields tender, fall-off-the-bone goodness in the meat. 

Allow pork to sit, covered, at room temperature while the oven heats up well–20-30 minutes.

Place the pork into the oven and roast, covered, for 4 – 4 ½ hours, or until the pork is fall-off-the-bone tender (about 205 degrees F internal temperature with an insta-read thermometer). Remove pork from the oven and carefully remove the foil. Make sure you’re extra careful here as the steam that will escape as you pull off the foil can burn the sun!

Now crank the oven up to 425 degrees F.

Place the uncovered pork in the roasting pan back into the oven. Roast for another 15-20 minutes, checking in periodically, until the chicharron (fat cap on top) is crisp and crackly, but not burnt.  Remove pork from the oven and allow to rest (in the pan with all the delectable juices) for 10-20 minutes. Using a pair of tongs, lightly pull the meat apart, leaving some nice whole chunks along with the finer pulled meat. 

for the table mojo:

1 ¾ cups freshly squeezed Valencia orange juice
¼ cup freshly squeezed lime juice
2 tbsp. freshly squeezed lemon juice
8-10 garlic cloves, peeled
½ cup Spanish extra-virgin olive oil
2 heaping tbsp. fresh parsley, minced
½ tsp. crushed red pepper flakes (optional)
¼ tsp. oregano
sea salt + cracked white pepper, to taste

Place the garlic cloves into a mortar + pestle. Mash the cloves to break them up. Add a pinch of coarse kosher salt and continue to crush the garlic into a paste. Set aside.

Warm the olive oil in a small saucepan set over low heat. Once the oil is warm, add the garlic paste. Stir well to combine and steep in the oil for 4-5 minutes. Add the crushed red pepper flakes, if using, and the oregano. Stir well.  Remove from heat and cool slightly to room temperature. Whisk in the fresh citrus juices, sea salt and white pepper. When ready to serve, whisk in the minced parsley. Serve immediately.

Place pork into a serving dish or platter. Serve hot with the table mojo.