4-5 pound bone-in pork shoulder, 1 medium red onion-sliced, 1 head garlic-peeled, 2 tablespoons oregano, 2 teaspoons mustard, 2 teaspoons cumin seeds, 2 teaspoons sea salt, 1 teaspoon black & red peppercorns, 2 bay leaves, 1 Habanero pepper (Scotch Bonnet), 1 tablespoon bacon fat-or canola oil, Zest and Juice of 1 lime-grated, Zest and juice of 1 orange-grated, Zest and juice of 1 lemon-grated, Juice of 1 bitter orange Using a sharp knife make several shallow cuts (about 1/2-inch deep) in the pork, place in the grill station or ceramic roasting pan. Spread the onion slices on the bottom of the pan. Place the rest of the ingredients in a food processor or blender and process to make a paste. Rub the pork with the mixture on all sides, making sure it goes into the cuts. Place pork on top of the onions. Cover with plastic wrap and refrigerate overnight, turning once, leaving the fat side up for cooking. Preheat the Hasty-Bake oven to 450 degrees F using charcoal lump, or briquettes. Place the pork in the middle rack of the oven under direct heat. Turning once. After 30 minutes allow the temperature to drop to 325 degrees and cook an additional 2 1/2 hours using indirect heat, basting every 30 minutes or so with its own juices. Cook 30 minutes per pound total, or until the internal temperature as measured with a meat thermometer is 160 degrees F. Remove the pork from the oven and allow to rest 15 minutes before carving, discard onions. Serves 8-10. The less tender shoulder cut is given a long slow cooking time to create a tender meal. Serve with Caribbean red beans and rice cooked on the grill and a tropical fruit salad.