Preheat oven to 325°F. Stir together Mojo Criollo, beer, Sazón with Coriander and Annatto, orange juice, garlic and brown sugar. Pat roast dry with paper towels and sprinkle with 2 tsp. Adobo seasoning. Place fat side up on rack in 16- x 12 -inch roasting pan
Pour beer mixture over roast; add rosemary and cover tightly with foil; roast for 3 to 4 hours or until meat is very tender.
Increase temperature to 400°F. Toss together potatoes, carrots, oil and remaining seasoning; add to roasting pan with pork. Roast, uncovered, for 50 to 60 minutes or until potatoes and carrots are tender and top of roast is crispy and golden brown.
Let roast stand for 10 minutes before slicing; serve with potatoes and carrots. Drizzle pan juices over roast. Sprinkle with cilantro.
Serve with lime wedges and pickled red onions. To make quick pickled onions, toss 1 thinly sliced large red onion with 1 tsp. each sugar and salt and 1/2 cup red wine vinegar. Let stand for 15 minutes.