1 bunch coriander, leaves picked
1 fennel bulb, thinly sliced
4 garlic cloves, grated
2 limes, juice only
1 lime, juice only
1 orange, juice only
1 orange, segmented
150²µ/5½´Ç³ú black beans from a tin, drained
salt and freshly ground black pepper
1 tbsp coriander seeds
1 tbsp cumin seeds
3 tbsp olive oil
olive oil, for drizzling
2 tsp dried oregano
1 tbsp chopped fresh oregano
2 tbsp red wine vinegar
2kg/4lb 8oz–3kg/6lb 8oz pork shoulder on the bone