Pernil (Puerto Rican Roast Pork Shoulder)

Ingredients

• 4 lb pork shoulder (bone-in)
• 12 clove garlic
• 1½ tbsp salt
• 1 tsp black pepper
• 1 tbsp dried oregano
• 1 tsp cumin
• 1 tbsp adobo seasoning
• 2 tbsp white vinegar
• 2 tbsp olive oil
• ½ cup water

Steps

1. Pat the pork shoulder dry with paper towels. Using a sharp knife, score the skin and fat cap in a crosshatch pattern, being careful not to cut into the meat.
2. In a mortar and pestle or food processor, mash or blend garlic, salt, pepper, oregano, cumin, adobo seasoning, white vinegar, and olive oil to form a paste (mojo).
3. Rub the mojo all over the pork shoulder, making sure to get into the scored areas and any crevices. Marinate in the refrigerator for at least 8 hours, or preferably overnight.
4. Preheat oven to 300°F (150°C). Place the marinated pork, fat-side up, in a large roasting pan. Add 1/2 cup water to the bottom of the pan.
5. Roast for 4-5 hours, or until the internal temperature reaches 190°F (88°C) and the meat is very tender. Baste occasionally with pan juices.
6. Increase oven temperature to 400°F (200°C) and roast for another 30-45 minutes, or until the skin is deeply golden and crispy. Watch carefully to prevent burning.
7. Remove from oven, tent with foil, and let rest for 20-30 minutes before shredding or slicing. Serve with pan juices.