Add the orange juice, lime juice, olive oil, garlic, onion, oregano, cumin, salt, and black pepper to a blender. Blend on high for about 3 minutes, or until the mixture looks smooth and well combined.

Score the pork skin with three diagonal cuts in each direction. Then flip the pork over and cut several deep pockets down to the bone. Rub the kosher salt and black pepper into the cuts and pockets.

Place the pork skin-side down in a large roasting dish. Pour the mojo over it so it fills the pockets, then turn the pork skin-side up. Cover the dish and refrigerate it for 24 hours to 2 days.

Preheat the oven to 350°F. Wipe the marinade off the skin and wet it with a vinegar-soaked paper towel. Cover the dish loosely with foil and roast for 3 to 4 hours.

After the pork is tender, remove the foil and raise the oven temperature to 425°F. Roast for 20 to 25 minutes until the skin turns golden, then broil on high for 3 to 4 minutes until very crisp.

Let the pork rest for 10 minutes, then shred the meat with two forks. Bring the pan mojo to a full boil for a couple of minutes before serving.

Spoon a little mojo over the meat and serve the rest on the side with rice, black beans, yuca, or plantains.