1. In a blender, combine the garlic, orange juice, lime juice, lemon juice, olive oil, oregano, cumin, salt, and black pepper, blending until smooth.

2. Place the pork shoulder chunks in a large zip-top bag or a deep dish.

3. Pour the marinade over the pork, ensuring all pieces are well-coated. Seal the bag or cover the dish and refrigerate for at least 12 hours, preferably overnight.

4. Preheat your oven to 325°F (165°C).

5. Transfer the pork and the marinade to a roasting pan. Cover the pan with aluminum foil.

6. Roast in the preheated oven for about 3 to 4 hours, or until the pork is fork-tender.

7. Remove the foil and increase the oven temperature to 375°F (190°C). Continue roasting for an additional 20-30 minutes, allowing the pork to brown slightly on top.

8. Remove the pork from the oven and let it rest for a few minutes before shredding it with a fork.

For a different take, you can vary the citrus by including grapefruit juice for a slightly tangier flavor. If you’re short on time, a slow cooker can work wonders – just set it on low for 8-10 hours. Additionally, if you like a bit of spice, adding a sliced jalapeño to the marinade can add an exciting kick. This dish also works beautifully grilled for a smokier flavor.