1 bone-in (8 to 9 pound) pork shoulder
5 cloves garlic, finely chopped
1 ½ tablespoons finely chopped scallion
1 teaspoon finely chopped habanero chili, seeded
½ teaspoon fennel seeds
Kosher salt and black pepper
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon cumin
1 tablespoon brown sugar
2 teaspoon red wine vinegar
½ cup orange juice
¼ cup olive oil
Preheat oven to 325ºF.
Rinse the pork under cold water and and pat dry with paper towel. Transfer pork to a baking pan, fat side up, and using the tip of a sharp knife, score the surface of the meat in a cross-hatch pattern. In a food processor or mortar pestle, combine the garlic, scallion, habanero, and crush to a smooth paste. Pulse in fennel seeds, salt, pepper, oregano, chili powder, cumin, and brown sugar. Drizzle in the red wine vinegar, orange juice, and olive oil, scraping down the sides as necessary. Blend until smooth.
Rub the mixture on the pork, massaging it evenly all over the pork. Place the pork directly on the oven rack with a pan underneath to catch the drippings and roast for about 3 hours, until meat is tender. Finish roasting, skin side up, until skin is crisp, raising the temperature of the oven if necessary.
Rest meat for 10 to 15 minutes before slicing and serving. Roast with soul. Eat with pleasure!