Roasted mojo pork with spicy mustard mojo sauce

Juice the tangerines and limes.

Pulse the garlic and salt in a food processor to a rough paste; pulse in the cilantro, then the oregano, then the citrus juice and olive oil.

Cut deep slashes into the pork butt so the marinade sits in and the fat renders crisp; stab holes into the meat so marinade can reach the interior, since marinades do not penetrate far.

Reserve about a cup of marinade. Bag the pork with the rest, working it into the cuts, and refrigerate at least 4 hours, overnight or up to 24.

Set the pork on a cookie tray in a glass baking dish, pour over some extra marinade and roast 3 hours at 275F.

Raise the oven to 325F and roast about 2 hours more, from 123F to 165F inside.

Optional: after about 30 minutes at 325F baste with the pan juices so the outside stays juicy and crisps in the fat.

For the sauce, reduce the reserved cup of marinade (never the marinade that touched raw pork) with jalapenos, about a tablespoon of mustard and a little spoonful of sugar; taste as it goes.

At 165F rest the pork 20 to 30 minutes so the juices reabsorb; slice and serve with the mustard mojo sauce.