Oven-baked pork shoulder with chili pepper and lime

Ingredients:

• 10 cloves of garlic
• 2 green onions, thinly sliced
• 2 tablespoons coriander seeds
• 1 chipotle pepper in adobo sauce + 2 tablespoons adobo sauce
• 2 teaspoons cumin seeds
• 1 pork shoulder weighing 2.7-3.7 kg, with bone
• 4 wide strips of lime zest
• 1 cup freshly squeezed lime juice
• 1 cup freshly squeezed orange juice
• 3/4 cup extra-virgin olive oil
• 2 cinnamon sticks, broken

Preparation:

1. In a food processor, combine the garlic, green onions, cilantro, chipotle pepper, cumin, 2 teaspoons salt, and 1 teaspoon black pepper and process to form a thick paste. If the butcher didn't trim the fat cap off the pork shoulder, trim it almost completely, leaving a thin layer of fat. Make deep slashes all over the meat with a knife, spaced about 5 cm apart. Rub the meat with the spice mixture.
2. Combine lime zest and juice, orange juice, adobo sauce, olive oil, and cinnamon in a stainless steel or glass bowl. Add the meat and cover tightly with plastic wrap, ensuring the meat is submerged. Refrigerate for at least 8 hours. Can be stored for up to 2 days. Bring to room temperature about 1 hour before roasting.
3. Preheat the oven to 450°F (230°C). Place the pork, fat side up, in a large Dutch oven. Roast the pork, uncovered, for 30 minutes. Add the marinade to the pan and cover. Reduce the oven temperature to 350°F (175°C) and roast for another 2 hours. Remove the lid and continue roasting, basting occasionally with the sauce, until a meat thermometer inserted into the pan reads 185°F (88°C) and the pork is richly browned, another 1 1/2 to 2 hours. Transfer the pork to a cutting board and let rest for 20 minutes before slicing.
4. Sauce:
   
   Strain the contents of the cauldron through a fine sieve into a fat separator and skim off any excess fat from the surface. In a small saucepan, combine the sauce with 0.5 cups of water and bring to a vigorous boil. Slice the meat and serve with the sauce.