Mango Mojo

Mix the spices together in a bowl, then rub generously over the pork . Cover and refrigerate for at least 2 hours, but overnight is preferable. Preheat the oven to 300 degrees F. Put the pork in a roasting pan, cover with aluminum foil and roast for about 3 hours. Uncover, then roast for another hour. A thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart. While the pork is roasting, make the barbecue sauce. Combine the vinegar, ketchup, brown sugar, honey and spices in a saucepan over medium heat. Simmer, stirring, for 10 minutes or until the sugar dissolves. Take it off the heat and let it sit until you're ready for it. In a medium saucepan over medium heat, cook the olive oil and onion for about 5 minutes, or until soft. Add the garlic and sauté for 1 minute. Add the cumin, oregano, salt, and pepper, and sauté for 2 minutes more. Add the orange juice, white wine, lime juice, and the mango. Bring the mixture to a simmer and cook for 15 minutes. Cool for 10 minutes then transfer to a blender and puree until smooth. Use 2 cups for marinate and basting, reserving the remainder, in the refridgerator for other uses later.