Meats - Pernil al Horno (Roasted Pork Shoulder)

Serves 10-12

1 boneless pork shoulder, about 4 pounds, skin on
4 garlic cloves, smashed
1 handful fresh oregano
4 T Kosher salt (1 T for each pound of meat)
1 T coarsely ground black pepper
3 T vegetable oil
2 T white wine vinegar

Place pork, fat-side up, in roasting pan fitted with a rack insert. Using sharp knife, scote surface of the meat with small slits. Mash garlic, oregano, s & p into paste on a cutting board with flat side of a knife; place the adobo in a bowl and stir in oil and vinegar. Rub garlic paste all over pork, being sure to get into the incisions so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked. Cover pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight. Allow meat to sit at room temp for 30 mins before cooking. Preheat oven to 350F. Roast pork for 3 hours, uncovered, until skin is crispy-brown. Let meat rest on cutting board for 10 mins before slicing.