Add the orange marmalade and cilantro, mint and garlic cloves to a food processor and pulse until everything is finely chopped and then transfer to a Ziploc bag; add in the olive oil, lime zest, lime juice, oregano and cumin. Place the pork shoulder in the bag and seal, placing the bag in the refrigerator to marinate for several hours, or overnight.

Preheat the oven to 425°F. Stack a wire rack over a rimmed baking sheet.

Remove the pork from the bag and place on the rack; discard the marinade. Sprinkle the pork with salt and pepper.

Roast the pork in the oven for 30 minutes until lightly browned. Reduce the temperature to 375°F and continue to roast for 15 to 20 minutes until internal temp reaches 160°F. Transfer to a cutting board and cover with aluminum foil. Let the pork rest for at least 20 minutes before carving.