P R Pernil

Ingredients

• 2 cups orange juice, divided
• 2 teaspoons white vinegar
• 3 tablespoons olive oil
• 10 garlic cloves, minced
• 1 teaspoon cayenne pepper
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon ancho chili powder
• 1/2 teaspoon freshly cracked black pepper
• 1 1/2 teaspoons salt, divided
• 1 (8 to 9-pound) picnic-cut, bone-in pork shoulder
• Water, as needed

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