Daddy Eddie's Roast Pork (Pernil), Puerto Rican-Style

Name: Daddy Eddie's Roast Pork (Pernil), Puerto Rican-Style
Total time: 795
Yield: 8
Ingredients: 10 cloves garlic, or more to taste; 0.25 cup olive oil; 3 tablespoons white vinegar; 2 tablespoons dried oregano; 1 tablespoon salt; 1.5 teaspoons ground black pepper; 5 pounds pork shoulder, trimmed of excess fat

Recipe by Daddy Eddie from allrecipes.com

Dinner 13 Hr. 15 Mins.

Ingredients

8 servings

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10 cloves garlic, or more to taste
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0.25 cup olive oil
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3 tablespoons white vinegar
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2 tablespoons dried oregano

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1 tablespoon salt
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1.5 teaspoons ground black pepper
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5 pounds pork shoulder, trimmed of excess fat

Instructions

Combine garlic cloves, olive oil, vinegar, oregano, salt, and black pepper in a mortar and pestle; mash into a paste.
Cut deep slits into pork with a small knife. Stuff slits with garlic paste; rub any remaining paste over pork.
Place pork in a plastic roasting bag and put in a roasting pan with a rack. Let marinate in the refrigerator, 8 to 48 hours.
Take pork out of the refrigerator, uncover, and bring to room temperature, 1 to 2 hours.
Preheat the oven to 300 degrees F (150 degrees C).
Roast pork skin-side down in the preheated oven until golden brown, about 2 hours. Flip pork and continue roasting, skin-side up, until juices run clear and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 2 to 4 hours more.