In a mixing bowl, combine garlic, salt, black pepper, oregano, cumin, paprika, olive oil, vinegar, orange juice, and lime juice.

Using a sharp knife, score the skin of the pork shoulder in a crosshatch pattern.

Rub the marinade all over the pork, ensuring it gets into the scored areas.

Cover the pork with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Preheat your oven to 325°F (163°C).

Place the marinated pork shoulder in a roasting pan, skin side up.

Roast for about 4 hours or until the internal temperature reaches 180°F (82°C).

For the last 30 minutes, increase the oven temperature to 425°F (218°C) to crisp the skin.

Once cooked, let the pork rest for at least 15 minutes before slicing.