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1
In a dry saute pan, toast cumin, peppercorns, and coriander over medium heat for a few minutes until spices just start to smoke.
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2
Remove spices immediately from the pan.
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3
Grind smoked spices in a spice or coffee grinder.
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4
Mix together with remaining ingredients (except pork).
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5
Trim any excess fat off the pork, discard the fat, and cut pork into six pieces.
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6
Liberally massage all of the spice rub into pork pieces.
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7
Place pork in a large resealable plastic bag or in a glass dish.
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8
Cover and leave in the refrigerator 24 hours.
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9
On the second day, make the mojo.
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10
Combine garlic, cumin, coriander, jalapenos, and Scotch bonnet peppers in a stainless steel bowl.
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11
In a large heavy-bottomed saucepan over medium-high heat, heat oil until hot (approximately 175 degrees F).
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12
Pour warm oil over spice mixture and let cool to room temperature.
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13
Simmer 2 cups of the orange juice in a heavy-bottomed saucepan over medium heat until it is reduced to 1/2 cup.
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14
Cool to room temperature.
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15
Combine oil-and-spice mixture, reduced orange juice, remaining 5 cups orange juice, cilantro, and sherry vinegar in a blender and blend until smooth (do this in batches).
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16
Season with salt and freshly ground black pepper.
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17
Add 4 cups of the mojo to pork, cover, and marinate another 24 hours.
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18
On the third day, preheat oven to 300 degrees F and arrange the rack at the bottom.
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19
Place pork in a large baking dish or in a large, heavy pot with a tightfitting lid, and add remaining mojo and enough water to cover pork in liquid.
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20
Cover with foil or a tightfitting lid and place in the oven.
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21
Cook until pork is fork tender, about 4 to 5 hours.
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22
(Check pork periodically and add a little water if the liquid is reducing too quickly.)
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23
Serve.
