Garlicky Puerto Rican–Inspired Pork

Pulse all marinade ingredients (canola oil, orange juice, lemon juice, minced garlic, Sazón with coriander & annatto, onion powder, dried cilantro, dried oregano, smoked paprika, kosher sea salt, black pepper) in a small food processor into a paste.

Remove pork from packaging, rinse and pat dry. Score the fat cap every 1/2 inch in a checkerboard pattern. Slather the marinade paste over all sides of the pork. Cover and refrigerate overnight.

Preheat grill to 225–250°F. Place pork fat cap up and insert a probe into the thickest part. Cook to an internal temperature of 170°F.

Remove the pork to an aluminum pan. Mix the wrap ingredients (orange juice with pulp, lime juice, white distilled vinegar, water) and pour over the pork. Cover tightly with foil. Return to the grill and increase the temperature to 275°F.

Cook until the internal temperature reaches 206–210°F. Remove from grill and rest, still covered, for 1–2 hours.

Strain the juices into a fat separator. Shred the pork, discarding fat, cartilage, and bone. Pour the defatted juices over the shredded pork and toss. Taste and adjust salt as needed. Garnish with fresh chopped cilantro if desired.