*I’ve made this recipe with a 6+ pound pork shoulder. In this case, I used 1-1/2 times the spice mix but kept the amounts of orange and lime juice unchanged. The key to success is the right amount of seasoning for the meat, so feel free to adjust based on the weight of your pork shoulder.
If you wish to crisp the leftovers, simply follow the broiling step as you did the first night. It’s not necessary but works nearly as well on day two, three, or four.
To clarify when grocery shopping: Somewhat confusingly, pork shoulder is sometimes called and is the same thing as pork butt, even though it all comes from the shoulder of the pig. The name is a holdover from Colonial days, when butchers in the Boston area would pack the pork shoulders into barrels—called butts—for storage and transport.
Advance prep tips: The spices can be mixed several days in advance and stored in a small jar or covered bowl. The oranges and limes may be juiced and stored, covered, in the refrigerator up to a day in advance. The pork, onion, and jalapeño may be cut the day before, wrapped well, and stored in the fridge. If desired, you may toss the pork with the spice mixture the night before—the spices create a dry rub that will act much like a marinade.