Torta Cubana con lechón asado

In a blender, combine the sour orange juice, olive oil, garlic cloves, onion, oregano, cumin, salt, and pepper. Blend on high for 3 to 4 minutes until smooth to make your mojo.

Place the pork shoulder skin side down. Using a sharp knife, make three deep vertical cuts down to the bone on the meaty side, then three horizontal cuts across to create a crosshatch. Make additional deep punctures all over to form pockets that will hold the mojo and salt.

Generously salt the entire pork shoulder, massaging the salt into all the cuts and pockets on the bottom. Now pour the mojo all over the pork. Massage it in thoroughly, making sure the marinade runs into all the crevices and inside all of those little holes. Flip the pork so that it is skin side up. Leave the skin intact and clean, as this will help it crisp during roasting. Cover and refrigerate for at least 24 hours to marinate.

Preheat the oven to 350°F. Place the marinated pork shoulder in a large, deep roasting pan. Use a paper towel to wipe the skin clean of any marinade to help it crisp. Tent the pork loosely with aluminum foil, ensuring the foil does not touch the skin to prevent sticking. Roast at 350°F for 30 minutes per pound.

Once fully cooked and tender, remove the foil and increase the oven temperature to 425°F. Roast uncovered for another 20 to 25 minutes, or until the skin is golden and crispy. For an even crispier finish, broil on low for 5 to 6 minutes, watching carefully to avoid burning.

Transfer the lechón to a serving platter and let rest before carving. Once cool enough to handle, shred the meat, discarding excess fat and bone.

Heat a large skillet over medium-high heat. Add the shredded pork in batches and let it crisp for 3 to 4 minutes without stirring, then toss and continue cooking until the edges are golden and crispy. Just before removing from the pan, top the pork with Swiss cheese slices and let them melt slightly into the meat.