Part 2/7:
Start by preparing the flavor base using a large onion—about a quarter, finely chopped—processed together with approximately 15 cloves of garlic. Avoid pre-made garlic or onion powders to keep the flavors authentic and fresh.
Next, incorporate citrus: the juice of three oranges and three limes. Since traditional sour oranges may not be available everywhere, mixing in lime juice helps mimic that tartness, creating roughly one cup of orange juice and about a half cup of lime juice.
Add oregano (a couple of heaping teaspoons), cumin (about a tablespoon), kosher salt (2 teaspoons), and black pepper (2 teaspoons). Blend everything until smooth. This vibrant marinade becomes the essence of the pork’s flavor.