Preheat the oven to 275F.

In a medium bowl, combine the orange juice, lemon juice, lime juice, olive oil, garlic powder, cumin, oregano, salt and pepper. Whisk until combined.

To prepare the pork shoulder, take a sharp thin knife and poke 2-inch holes all over it every few inches apart.

Place pork in a large zip top bag. Pour half of the mojo marinade over the pork shoulder, making sure to cover it's well coated.

Refrigerate and marinate for at least 2 hours or up to overnight. Remove from fridge allow to rest at room temperature for about an hour.

Line a rimmed baking sheet with foil lengthwise and another longwise.

Transfer the pork and its marinade to the foil lined baking sheet. Fold up all sides of the foil and loosely seal so there is enough room for air to circulate. There should be no gaps or holes.

Roast the pork shoulder in the preheated oven for 3 hours. After 3 hours, unfold the foil and crank the oven heat up to 325F.

Roast for another three hours or until the meat is tender. The internal temperature should be at least 185F for carving. If you'd like fall apart "pulled pork", let the internal temp go to at least 200F.

Remove the pork shoulder from the oven and let it rest for about 10-15 minutes before carving.

To make the sauce, add a few tablespoons of the pork drippings to the reserved mojo marinade along with fresh minced garlic and oregano. Whisk the mixture together and season to taste.

Serve the pork shoulder hot garnished with parsley or cilantro. Enjoy!