The first time I cooked a Cuban-style pork shoulder, I winged it, knowing very little about the recipe. I was hopeful: What came out of the oven had a glistening, charred, crisp crust. But as soon as I started carving, I knew I had made a major miscalculation. The stuff was rubber. It wasn't until several years later that I tasted Cuban mojo-marinated roast pork as it should be: juicy, succulent with garlic and citrus, intensely porky, and melt-in-your-mouth tender. There was no reason why I shouldn't have been able to get similar results at home, so I decided to work on my own recipe.