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1
In a large bowl, combine 1/4 cup of the orange juice with the vinegar, olive oil, garlic, cayenne pepper, oregano, cumin, ancho chili powder, black pepper and 1 teaspoon of the salt to form a paste.
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2
Set aside.
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3
Wash the pork shoulder and pat the meat dry with a paper towel.
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4
Put the shoulder, fat side up, on a cutting board.
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5
Leaving the fat in a single piece and attached at 1 end, use a knife to remove the layer of fat from the shoulder, opening it like a book to reveal the meat.
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6
Then, use the knife to poke 1-inch deep holes into the meat on all sides.
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7
Rub the spice paste around the shoulder, working it into the punctures.
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8
Return the fat back to its original position.
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9
Score the fat with diagonal cuts and sprinkle the remaining salt over both sides of fat.
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10
Wrap the shoulder tightly in plastic wrap and refrigerate it for 8 hours or overnight.
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11
Remove the pork from the refrigerator 1 hour before you start cooking.
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12
Preheat the oven to 400 degrees F.
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13
Pour the remaining orange juice into a roasting pan.
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14
Unwrap the pork from the plastic and put it in the pan, fat side up.
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15
Roast, uncovered, for 30 minutes, then lower the oven temperature to 300 degrees F. Roast for 3 hours and 45 minutes longer.
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16
If the orange juice dries up during the cooking process, add in more juice or water.
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17
Serve when the internal temperature of the pork reaches 185 degrees F on an instant-read thermometer.
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18
The meat should pull away with the prick of a fork and the skin is crispy.
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19
Remove the meat from the oven to a cutting board and let rest for 20 minutes, under a tent of aluminum foil, before serving.
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20
Slice the meat, arrange it on a serving platter and serve.
