Recipe from chef Anthony Lamas of Seviche, Louisville, Kentucky
½ cup minced garlic cloves
Juice of 6 limes
Juice of 4 oranges
¼ cup kosher salt
1 tablespoon achiote (ground annato seed)
1 (10-12 pound) bone-in pork shoulder or butt
Combine first five ingredients in a bowl. Rub over pork and let marinate overnight in the refrigerator.
Preheat oven to 450 degrees. Roast pork for 30 minutes uncovered, then reduce heat to 250 degrees, cover pork with foil, and roast until meat falls of the bone, about 5 hours. Serve with corn tortillas, fresh sliced cabbage and radishes, and pico de gallo.