For the Cuban Braised Pork: Combine 1/4 cup of the oil, lemon juice, lemon zest, lime juice, lime zest, garlic, oregano and cumin in a large zip top plastic bag. Add the pork shoulder, turn to coat and refrigerate 4 to 24 hours.

Remove the pork from the marinade and lightly wipe off excess marinade.

Heat the remaining 2 tablespoons of oil in a Covered Casserole over medium heat until very hot. Season the pork with the salt and add it to the pan; cook, turning occasionally, until browned, about 8-10 minutes.

Add the onion and jalapeño pepper to the pan and cook 2 minutes.

Pour in the broth, bring to a simmer, cover and reduce the heat to medium-low. Simmer gently, turning the roast over once or twice, until an instant read thermometer inserted into the thickest part registers 70°C/160°F about 1 hour 45 minutes to 1 hour 55 minutes. Remove the pan from the heat and let the pork rest 15-20 minutes. Serve with the Cilantro-Parsley Blender Sauce below.

For the Coriander-Parsley Sauce: For the sauce, combine the coriander, parsley, lime juice, oil and salt in a blender; puree. May be made up to 3 days ahead and kept covered in the refrigerator.