Step 1

Combine Marinade ingredients in a food processor and blend until the herbs and garlic are finely chopped. Alternatively, you can finely chop/mince the garlic and herbs then mix all ingredients in a bowl.

Step 2

Place in a large ziplock bag with the pork. Place in the fridge overnight (in a bowl, just to be safe).

Step 3

Remove the pork from the Marinade and bring to room temperature. Reserve the Marinade.

Step 4

Preheat oven to 170C/325F.

Step 5

Place the pork on a rack in a roasting dish (or on a couple of onions have, to elevate the pork). Cover with a lid or double layer or foil, slightly tented so it is not pressed tightly against the pork.

Step 6

Place in the oven and bake for 3 hours. Then remove the foil and return to the oven for a further 30 minutes to brown - meat should be pretty tender (check side using 2 forks) but not easily falling apart - we want this to be carvable. (See Note 1 for original roasting direction and times)

Step 7

Remove from the oven and place on a plate, loosely covered with foil. Rest for 20 minutes before serving with the Mojo Sauce on the side. I decorated mine with pan fried slices of oranges and extra cilantro/coriander leaves.