In a food processor, blend together the extra virgin olive oil, cilantro, orange zest, fresh orange juice, lime juice, mint leaves (if using), garlic cloves, oregano, ground cumin, salt, and black pepper until finely chopped. The result should be a vibrant, aromatic mixture.

Choose a pork shoulder or butt and place it in a large ziplock bag. Pour the prepared marinade over the pork, ensuring it’s well coated. Seal the bag tightly and refrigerate for at least 4 hours, preferably overnight.

After marinating, take the pork out of the fridge and let it sit at room temperature for about 30 minutes. Meanwhile, preheat your oven to 220°C (425°F).

Place the pork in a roasting pan and roast uncovered in the preheated oven for 30 minutes, basting every 10 minutes with pan juices.

After 30 minutes, reduce the oven temperature to 190°C (375°F) and continue roasting for 1.5 to 2 hours, basting every 30 minutes until the pork reaches an internal temperature of 70°C (160°F).

For fall-apart tender pulled pork, lower the temperature to 160°C (320°F) after the initial high heat and roast for about 3.5 hours.

Once cooked, remove the pork from the oven and cover with foil. Allow to rest for 20 minutes before slicing or shredding.