Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
In a food processor combine evoo, orange zest and juice, lime zest and juice, minced garlic, dried oregano, cumin, and s&p. Pulse until finely chopped and combined.
Remove pork shoulder butt from packaging, leaving any purged liquid behind, cut into 3-4" chunks.
Place pork in a large stainless-steel bowl and coat with marinade on all sides; turning and rotating as needed to completely coat.
Cover with plastic wrap and allow to marinate in the walk-in overnight. Label, date and store refrigerated.
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