1. **Prepare the Mojo Marinade:** In a bowl or food processor, combine orange juice & zest, lime juice, olive oil, garlic, cilantro, mint, oregano, and cumin. Blend until well mixed. 2. **Marinate the Pork:** Place the pork shoulder in a large zip-top bag or shallow dish. Pour the mojo marinade over it and seal. Refrigerate for at least 8 hours, preferably overnight. 3. **Roast the Pork:** Preheat oven to 425°F (218°C). Place pork on a wire rack over a rimmed baking sheet. Discard excess marinade. Season pork with kosher salt and black pepper. Roast for 30 minutes to develop a golden crust. 4. **Slow-Roast:** Reduce oven temperature to 375°F (190°C). Continue roasting for 1 hour and 20–30 minutes more, or until internal temp reaches 160°F (71°C). 5. **Rest and Serve:** Remove pork from oven and cover loosely with foil. Let rest for 20 minutes. Slice against the grain for tenderness.