Cuban Mojo Marinated Roast Pork

1.5 kg pork shoulder, one piece
4 tbsp soft brown sugar
2 tbsp sea salt
8 cloves garlic
¾ cup (200 ml) fresh orange juice
1 tsp SIDS SMOKEY GARLIC SAUCE
1 cup (loosely packed) coriander
¼ cup fresh mint leaves
¼ cup (60 ml) fresh lime juice
2 tsp dried oregano
2 tsp ground cumin
¾ cup olive oil
For Coating:--
Coarse sea salt and black pepper (4 tbsp each)
SIDS SALT & PEPPER to taste

Add brown sugar, salt, garlic, orange juice, SIDS SMOKEY GARLIC SAUCE, coriander and mint into the food processor. Pulse until the garlic and herbs are finely chopped.
Add in lime juice, oregano, cumin and olive oil and give it a quick pulse. If you do not have a food processor, chop all the ingredients finely and mix everything in a large bowl.
Pour the marinade into a large Ziploc bag and carefully put in the pork shoulder. Seal the bag and squish it around so the marinade is well distributed all over the pork.
Place the bag in a deep dish or baking dish and refrigerate for at least 8 hours or preferably overnight.
Preheat oven to 220°C.
Take out the pork. Reserve some of the marinade and cook for 2 minutes for a great dipping sauce.
Depending on the size or cut of your pork shoulder, you might want to tie up the pork to ensure even cooking and shape. Place the meat on a wire rack set on a baking tray lined with 2 sheets of aluminum foil. This way, it will catch the drippings from the pork.
Rub the pork generously with SIDS SALT & PEPPER. The level of saltiness is up to your own preference.
Place the tray into oven and bake for 15 minutes, until it is slightly browned.
Turn down heat to 180°C and bake for another 40 minutes until an inserted thermometer into the meat registers 70°C.
Remove from oven and let it rest for 15 minutes before cutting away the string and slicing.
Cook the reserved marinade in a small sauce pan and bring to boil. Simmer for 5 minutes and you are able to use it as a dipping sauce.