Prepare cilantro sofrito by placing peeled garlic and rough chopped onion with 1 cup cilantro, salt, oil, pepper, oregano, and cumin in food processor. Pulse until finely ground then stir in olive oil.
Pat pork dry with paper towels, rub sofrito all over and place in large (2 gallon) freezer bag or cover with plastic wrap.
Refrigerate at least 12 hours and up to 24.
Heat oven to 450 degrees.
Place marinated pork roast skin side down in a large roasting pan and pour water in until it reaches halfway up the roast.
Cover tightly with aluminum foil and roast for 90 minutes.
Remove foil, reduce oven to 375 degrees and continue to roast for 2 ½ hours.
Remove pan from oven and gently transfer the roast from the pan to a non stick v rack, skin side up.
Pat skin dry and return to oven for 1 more hour. Check the pan frequently and add additional water to ensure that the bottom of doesn't dry out.
Transfer the v rack with the roast to a foil lined baking sheet and increase oven temperature to 500 degrees. Cook until the skin is crispy, 15 to 30 minutes.
Transfer to a cutting board to rest at least 30 minutes.
Meanwhile, pour pan juices into a measuring bowl and add water if necessary to make 1 cup.
Whisk remaining ½ cup cilantro, lime zest and ⅓ cup lime juice into juices.
Remove crispy skin from pork and coarsely chop into bite sized pieces. Remove pork from bone and also chop. Add to a large bowl and pour ⅔ of cilantro lime juices on top. Toss to coat.
Serve with crispy skin on the side. Accompanied by additional cilantro lime juices, quick pickled red onions, limes, avocado and either warm corn tortillas or rice.
recipe based on one by America's Test Kitchen as featured on Cook's Country