Garlic and citrus mojo roast pork shoulder

Combine fresh mint, fresh oregano, garlic, orange juice and lime juice; season with black pepper, plenty of salt, cumin, smoked paprika and dried oregano; add olive oil and a little cayenne.

Blend with an immersion blender until relatively smooth.

Pierce the tied pork shoulder all over so the marinade penetrates, avoiding the strings.

Put the pork in a container or zip-top bag, pour over the marinade and toss to coat; ladle excess over the top and cover.

Marinate in the fridge about 24 hours, tossing occasionally.

Put sliced onions in a roasting pan and set the pork fat side up in the middle; spoon the excess marinade over the onions.

Pour about half a cup of cold water into the pan and sprinkle a little more salt over the top.

Roast uncovered in the center of a 300 degree oven, about five hours in all or until tender at about 190 internal; after about four hours turn it on its side and baste generously.

Baste again and return to the oven another hour or so until the internal temperature is about 190F.

Wrap in foil and rest one hour so the heat evens out and the juices redistribute.

Uncover and baste again, adding a splash of water if the pan is dry.

Cut off the strings, pull into pieces and spoon the pan drippings over; serve with a squeeze of fresh lime.