Pernil: Slow-Roasted Pork Shoulder

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Ingredients:
1 pork shoulder (8-10 pounds), bone-in and skin-on
8 cloves garlic, minced
1/4 cup olive oil
2 tablespoons dried oregano
2 tablespoons ground cumin
1 tablespoon black pepper
2 tablespoons salt (or to taste)
1 tablespoon paprika
1 tablespoon adobo seasoning
1 teaspoon ground allspice
1/4 cup white vinegar
1/4 cup fresh lime juice (about 2-3 limes)
Cooking Instructions:
Prepare the Marinade:
In a small bowl, combine minced garlic, olive oil, dried oregano, ground cumin, black pepper, salt, paprika, adobo seasoning, ground allspice, white vinegar, and lime juice. Mix well to form a paste.
Marinate the Pork Shoulder:
Rinse the pork shoulder and pat it dry with paper towels.
Using a sharp knife, make deep slits all over the pork shoulder.
Rub the marinade paste all over the pork, making sure to get it into the slits and under the skin.
Place the pork shoulder in a large roasting pan, cover it with plastic wrap, and refrigerate for at least 12 hours or overnight.
Preheat the Oven:
Preheat your oven to 325°F (165°C).
Roast the Pork Shoulder:
Remove the pork shoulder from the refrigerator and let it sit at room temperature for about 1 hour before roasting.
Cover the roasting pan with aluminum foil and roast in the preheated oven for about 4 hours.
After 4 hours, remove the foil and continue roasting for an additional 2-3 hours, or until the skin is crispy and the meat is tender and pulls apart easily.
Rest and Serve:
Remove the pork shoulder from the oven and let it rest for 15-20 minutes before carving.
Serve the Pernil with rice, beans, or your favorite side dishes.
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