On work surface, open butterflied pork shoulder so it lays flat like an open book. (If pork shoulder does not lie fat, starting from center of pork, make parallel cuts on either side of the roast, about halfway through the thickness and without cutting all the way through, to make it lie flat.)
Place opened pork between 2 pieces of plastic wrap and pound to even 1-inch thickness. Rub with orange marinade. Marinate in airtight container in refrigerator for at least 6 hours (overnight is best).
In medium bowl, stir together chorizo, egg, breadcrumbs, olives, 1/2 cup cilantro, 1/2 cup parsley, 1/3 cup oil, garlic, 1 tsp adobo seasoning, oregano and Sazón.
Transfer pork from marinade to work surface and lie flat (reserve marinade in refrigerator until ready to use). Spread olive mixture evenly over pork. Roll up jelly-roll style and tie with kitchen twine in 2-inch intervals. Rub outside of roast with remaining oil and remaining adobo seasoning.
Place roast in roasting pan fitted with rack. Let stand at room temperature for 45 to 60 minutes (this will ensure the pork cooks evenly).
Preheat oven to 425°F.
Roast pork for 15 minutes. Reduce temperature to 325°F. Roast pork for 2 to 2 hours 30 minutes or until instant-read thermometer registers 155°F when inserted into thickest part or pork and outside of roast is golden brown.
Transfer roast to cutting board; tent with foil. Let rest for 20 to 30 minutes before slicing.
Meanwhile, transfer roasting pan to stovetop and set over medium heat. Stir in reserved marinade, bouillon, honey and lime juice; bring to a boil. Reduce heat to medium. Cook, stirring occasionally, for 12 to 15 minutes or until pan juices are reduced and slightly thickened.
Slice roast and serve with pan sauce. Garnish with additional parsley and additional cilantro.
Note: Slice roast and serve on platter or board with herbs and citrus for presentation if desired.