Line a baking sheet with paper towels. Transfer cut pork butt onto the baking sheet in an even layer. Season with salt and pepper. Let rest at room temperature for 30 minutes.
In a blender, bullet, or food processor, combine the garlic, oregano, cumin, orange juice, lime juice, cilantro, and mint. Blend until combined. If there are chunks of garlic, that's alright. Set aside.
In a large dutch oven over medium-high heat, add a tablespoon or two of the oil. Brown the piece of pork on 2 sides a few at a time, about 3 minutes each side. You may need to cook in batches. Set aside, leaving any oils in the pan. Repeat until all the pork is browned, but not completely cooked.
Add in the remaining oil and onion. Cook for another 30 seconds - 1 minute.
Stir in the mojo sauce and pieces of pork.
Squeeze the juices out of the orange halves. Throw the peeling in the pan as well.
Add in the cloves, pepper flakes bay leaf, and orange zest.
Reduce the heat to medium-low. Cover the dutch oven and cook for 2 hours, stirring occasionally.
After 2 hours, uncover and reduce heat to low. Cook for another 45 minutes- 1 hour, stirring often, or until most of the liquid is evaporate.
Remove from the heat. Discard the orange peeling and bay leaf
Line a baking sheet with foil. Transfer the pork to the baking sheet and shred. Add a tablespoon or two of the oils from the pot and coat the pork. Broil in the oven for 3-5 minutes or until the edges of the meat becomes brown and crispy.
Serve with other sides of your choice.
