Yucatan-Style Slow-Roasted Pork

I chose to make this recipe because I wanted to use it for the Cochinita Pibil Tacos with Habanero Salsa. I like the intense flavor that all the spices, cilantro, and orange gave to the meat. It gave off amazing smells while it was roasting in the oven. I did take a couple of bites when it came out of the oven, and even though it was good, it was better the next day. I think this recipe is even better after being given time for the flavors to marry with some of the cooking juices. I saved some of the juices in case I needed them when I reheated the meat for the tacos, and this came in handy. I used a bone-in picnic shoulder and it weighed a little more than the 3 pounds called for. It took 5 hours to cook. I like the fact that this can't be overcooked, since you want it to be falling apart tender.