Remove the rind from the pork shoulder
Marinate the pork shoulder with 1.5 cups of the Cuban mojo marinade, cumin, and coriander powder in a ceramic baking dish - for at least an hour or two, ideally overnight.
After marinating, leave the pork at room temperature before placing it in the oven.
Place the pork shoulder in the Dutch oven and season with salt. Bake at 295 degrees, cover, and roast for 3-4 hours.
Remove the cover, baste, increase the heat to 350, and bake for an hour or two. Baste the shoulder with the drippings once every hour and a half.
Roast until the internal temperature is 180℉ or fork tender.
Save the drippings, remove any excess fat, combine with the remaining fresh mojo sauce, pour on the pulled pork shoulder, and serve with rice and beans.
