Puerto Rican Pernil

Instructions

1. Prepare the marinade
   In a bowl, combine the minced garlic, olive oil, white vinegar, oregano, salt, black pepper, cumin, adobo seasoning, lime juice, orange juice, and cilantro. Mix thoroughly to create a paste-like marinade.
2. Score the pork
   Using a sharp knife, score the skin and fat of the pork shoulder in a diamond pattern, making cuts about 1/4 inch deep. Flip the pork and make several 1-inch deep incisions into the meat side for the marinade to penetrate.
3. Marinate the pork
   Rub the marinade all over the pork shoulder, making sure to get it into all the cuts and crevices. Pay special attention to pushing the marinade into the deep incisions on the meat side. Place the seasoned pork in a large plastic bag or covered container and refrigerate for at least 12 hours, preferably 24 hours.
4. Prepare for roasting
   Remove the pork from the refrigerator and let it come to room temperature for about 1 hour. Preheat your oven to 350°F (175°C). Place the pork shoulder skin-side up on a rack in a large roasting pan. Add 1 cup of water to the bottom of the pan to prevent drippings from burning.
5. Initial roasting
   Cover the roasting pan tightly with aluminum foil and place in the preheated oven. Roast for 3 hours, allowing the meat to slowly cook and become tender while trapping moisture inside.
6. Crisp the skin
   After 3 hours, remove the foil and increase the oven temperature to 400°F (205°C). Continue roasting for about 1.5-2 hours more, or until the internal temperature reaches 180°F (82°C) and the skin is golden brown and crispy. If needed, you can turn on the broiler for the last 5 minutes to help crisp the skin, but watch carefully to prevent burning.
7. Rest and serve
   Remove the pernil from the oven and let it rest for 20-30 minutes before carving. This allows the juices to redistribute throughout the meat. The skin should be crispy (known as 'cuero' or 'cuerito') and can be broken into pieces and served alongside the sliced meat.