Pork Shoulder Roast with Citrus Mojo and Green Sauce

In a small saucepan, heat the olive oil.

Add the onion and cook over moderate heat until softened, about 5 minutes.

Add the garlic and cook until fragrant.

Add the lemon and orange juices and simmer for 2 minutes.

Add the vinegar.

Transfer half of the mojo to a blender and let cool. Refrigerate the remaining mojo.

Meanwhile, in a jar, shake the garlic and onion powders, ground pepper and cumin.

Add 2 tablespoons of the dry rub to the mojo in the blender.

Add the Worcestershire and 1 tablespoon of salt and puree the marinade.

Put the pork in a resealable 1-gallon plastic bag and add the marinade. Seal the bag, pressing out the air, and refrigerate for at least 8 hours or up to 24 hours, turning occasionally. Bring the pork to room temperature.

Preheat the oven to 350 and set a rack in a roasting pan.

Remove the pork from the marinade and pat dry. Rub the meat all over with the remaining dry rub and set it on the rack. Roast for 3 hours, until an instant-read thermometer inserted into the thickest part of the meat registers 15

Reduce the oven temperature to 275 and roast the meat for about 3 hours longer, until very tender and an instant-read thermometer registers 18

Remove the roast from the oven and cover with foil; let rest for 30 minutes.

Shred the meat, discarding the bones and excess fat.

Serve the roast with the remaining mojo and the Creamy Cilantro-Lime Sauce.