Preheat oven to 300 degrees Fahrenheit.
Take pork out of brine and pat dry. Take a knife and score any fat on top. Then, stab the pork in five places, about 1 inch deep. Insert one whole clove into each cut.
In a food processor, pulse 5-6 cloves of garlic, oregano, cumin, kosher salt, ground pepper and lemon zest (if using). Add enough olive oil, along with cider vinegar and/lemon juice (if using) to make a thick paste.
Rub the paste all over the pork. Place the pork in a roasting pan and roast until a meat thermometer registers an internal temperature of 140 degrees Fahrenheit (about 3 hours).
Take the pork out of the oven and let it rest on a plate for about 20 minutes. Turn up the oven to 345 degrees Fahrenheit.
While pork is resting, deglaze the roasting pan with 1 cup of wine, the canned tomatoes, cubanelle peppers and onion. Mix it together in the pan and put it in the oven for about 20 minutes.
Slice the pork into thin slices, against the grain. Remove pan from the oven, add the pork back in, making sure the sauce covers the pork.
Cook for about an hour, checking periodically to make sure the meat does not dry out.
Serve in Portuguese rolls or over rice.