• Using a chef's knife, cube the pork butt into 3" square cubes.
• Sprinkle the cubed pork with adobo and cumin, massaging the spices into the pork.
• Place the seasoned pork cubes in a large glass mixing bowl. Pour the sour orange juice over the pork, mixing to coat every piece of pork with juice.
• Cover and marinate for at least 2 hours; however, the longer the pork marinates, the better. Ideally, prep the day before cooking and allow the pork to marinate for 24 hours.
• Remove the marinated pork from the refrigerator an hour before cooking so that it can reach room temperature.
• Place the pork in a large caldero (Dutch oven) over high heat, cover with oil and cold water, and bring to a boil.
• Once it starts to boil, lower the heat to medium-low and cover. Simmer for 30 minutes.
• Partially open the lid and leave partially uncovered. Continue to simmer for 30 minutes.
• Remove the lid to allow the water to evaporate and continue simmering for an hour.

  The pork should be golden brown. If the pork has not browned, continue to simmer for another 15 minutes.
• Prepare a plate by placing a few paper towels on top to receive the pork. Once golden brown, remove the pork from the caldero using a spider strainer and put it on the paper towels.

For plating:

• Transfer the pork cubes onto a platter or large dish and pour the mojo over top, garnishing with fresh oregano.