Before you start, you'll what want to do is preheat your oven to 315° F, as the prep phase will only take about 5-10 minutes. It is imperative that you do not go above 320° F as the pork requires a slow, thorough cook. This will be the closest we get to any form of exact measurement, as Cuban tradition mandates that you do not measure, rather you must wait for the voice and wisdom of your ancestors to tell you to stop.
First you'll want to layer the base of a large baking pan with the two of the most important flavor-givers: minced garlic and fresh oregano.
The Next step is to place one to two pork shoulders or butts. Try to have as little touching the edge at a time to ensure nothing gets burned. Then you'll want to pur in 1/4 to 1/2 of a bottle of both Goya's Mojo Criollo and Naranja Agria. We typically add a small cup of water to keep things moisturized.
Next comes seasoning. First we use a small amount of salt, then black pepper along with Goya seasoning packets, specifically a Sazón packet and one with Adobo. Finally we throw some ground cumin on top to add a bit of earthiness to the flavor.
That's all the prep! Make sure again that you have as little of the pork touching the sides as possible, then seal off the pan and toss it in the oven for a few hours. The actual time it takes to cook will depend on the size of the pork, but for the amount we used, it was about 4 hours. If you want maximum flavor, take out the pan and baste the pork every 1 to 2 hours. You'll know when the pork is done when you can take a spoon and pull the meat right off the bone.
That's it! Serve this dish alongside rice, black beans, and caramelized onions for an amazing party dish, lunch, dinner, or comfort meal. Refrigerate the leftovers (there'll be a lot) and let it soak in the flavor from the juices. One pan of pork can feed a family of three for nearly a week, so if you need a lot of food quickly, this dish is just what you need.