Roasted Lechón with Mojo

Directions

• 1 In a food processor pulse the bitter orange juice, garlic, parsley, cilantro, dry oregano, salt and pepper. Set aside 1/2 of this mixture.
  
• 2 Using the tip of a knife, make small cuts all along the surface of the pork and rub the mojo against it so it is all well absorbed. You can use cooking twine to tie it up if you want it to keep its shape.
  
• 3 Put the pork, in a glass container or in a plastic bag. Close the bag or cover the container to keep the aroma contained and refrigerate for 12 to 24 hours, turning it every once in a while.
• 4 The next day, preheat the oven to 350 °F.
• 5 Remove the meat from the refrigerator and take it out of the container or bag, and then dry it with a paper towel. In a pan, heat up two tablespoons of oil and sear the pork on each side.
• 6 Place the pork in a roasting pan lined with aluminum foil and bake for 30 minutes. Glaze with the juice released by the pork and continue baking for about an hour, or until the thermometer marks an internal temperature at 170 °F. When ready, remove it from the oven, cover with aluminum foil and set aside for a while.
• 7 Meanwhile, in a small pot, mix the lemon juice and olive oil with the mojo you set aside earlier. Heat up for about 10 minutes.
• 8 Cut the meat into thin slices and serve with the mojo. If you want, you can also add some lemon wedges.