Step 1

In a small bowl, mix together the garlic, 1 tsp salt, oregano, and black pepper. Add the oil and vinegar and mix until a paste forms. Set this seasoning mixture aside.

Step 2

Using a small, sharp knife, start to cut the roast along where the layer of fat meets the meat, separating the layer of fat from the meat. Continue cutting, until the fat is only attached on one side of the roast. Fold the fat back so that the top of the meat is exposed.

Step 3

Using the knife, make some 2 inch deep incisions in the meat (roughly 2 inches apart). Rub the spice paste all over the meat, pushing some of the mixture into the incisions.

Step 4

Flip the fat layer back over top of meat and rub it with the remaining salt. Place the pork roast on a roasting rack in an aluminum foil lined roasting pan. Cover the roast with plastic wrap and refrigerate for 4 hours or overnight.

Step 5

An hour before you are ready to cook the pork, remove it from the refrigerator. Pre-heat the oven to 325°F.

Step 6

When the oven is hot and the roast has had a chance to come to room temperature, tent the roasting pan tightly with aluminum foil. Cook pork until meat is fork-tender and internal temperature registers 180°F, roughly 5-6 hours.

Step 7

Once the pork is fork tender, remove the foil (Don’t throw that foil away yet!) and increase oven temperature to 400°F. Cook the pork, uncovered, until skin is brown and crisp, 20 - 35 minutes, checking pan every 10 minutes. (If you need additional oomph to get the skin to crisp, turn on the broiler for 3-5 minutes to get the job done.)

Step 8

Transfer tender and crispy-skinned pork shoulder to a cutting board. Tent it loosely with your foil let the meat rest for 20 minutes.

Step 9

When you are ready to serve, remove the crispy fat layer and set it aside. Shred the tender pork and place it into a bowl for serving. Dice up that crispy fat goodness and serve it along with the shredded pork.

Step 10

Pernil is traditionally served with rice and beans, but it also makes incredible taco filling.