Pat the pork shoulder dry with paper towels. Trim any excessively large external fat caps, leaving a thin layer for flavor. On the skin side (or fat cap), use a sharp knife to make shallow 1/2-inch deep diagonal cuts about 1 inch apart to help the rub penetrate and create crispy edges.

Make the rub and marinade

In a bowl, combine kosher salt, granulated garlic, onion powder, dried oregano, black pepper, cumin, smoked paprika, minced fresh garlic, olive oil, fresh lime juice, and orange juice (if using). Stir into a paste. Add bay leaves torn into pieces and mix.

Season and marinate

Rub the paste thoroughly over the entire pork shoulder, making sure to work some into the scored cuts and under the skin where possible. Reserve about 1 tablespoon of the paste for basting. Place the pork in a shallow dish, cover, and refrigerate for at least 6 hours and up to 24 hours for best flavor (turn once halfway through).

Bring to room temperature

Remove the pork from the refrigerator 1 hour before cooking so it comes closer to room temperature; this helps it cook more evenly. Preheat the oven to 300°F (150°C) if roasting, or prepare a medium indirect grill zone if finishing on the grill.

Slow roast

Place the pork shoulder fat-side up on a rack in a roasting pan (or in a disposable foil tray for grilling). Add 1/2 cup water to the bottom of the pan to keep the environment moist and help capture juices. Cover loosely with foil. Roast in the oven at 300°F (150°C) for about 3 to 3 1/2 hours (approximately 45 minutes per pound) until the internal temperature reaches 175–190°F (79–88°C) and the meat is fork-tender. If using a grill, cook indirectly at 275–300°F, maintaining the same internal temperature target.

Crisp the exterior

Once the pork is fork-tender, remove the foil and increase the oven temperature to 425°F (218°C) or move the pork over direct heat on the grill. Baste with the reserved paste and roast/grill for 15–25 minutes more, watching carefully, until the exterior is deeply browned and the skin/fat is crisped. If the skin begins to char too quickly, lower temperature slightly or move to indirect heat.

Rest and shred

Transfer the pernil to a cutting board and tent loosely with foil. Let it rest for 20–30 minutes to allow juices to redistribute. Remove and discard bay leaf pieces. Using two forks (or meat claws), shred the pork into large chunky pieces or slice against the grain, keeping some pieces with crispy edges intact.

To Serve

Arrange shredded or sliced pernil on a warmed platter. Sprinkle chopped cilantro over the top if using. Serve immediately with fresh lime wedges on the side for squeezing over each portion.

Leftovers: Reserve pan juices, skim fat and mix a few tablespoons with shredded pork to keep it moist. Reheat gently in a covered pan over low heat or in a 300°F (150°C) oven until warmed through.