Part 3/7:
Trim any excess fat from the pork shoulder, then place it in a Dutch oven. Cut three to four large incisions into the meat to help the marinade permeate deeply. Submerge the pork in the marinade, cover, and refrigerate overnight.
For cooking, preheat your oven to 325°F. Roast the pork covered for a few hours, then lower the temperature to 300°F for an additional two hours, ensuring the meat becomes tender and flavorful. Once cooked, remove the pork, strain out the cooking liquid, and shred or chop the meat into sizeable pieces, keeping some of the marinade liquid for added moisture and flavor.
Taste the shredded pork—it should be rich, citrusy, and tender, ready to be layered in your sandwich.