Cookbook:Roasted Pork Shoulder (Pernil Asado)

Ingredients:

 * 1 ea. 4 ½-pound (2.5 kg) pork shoulder
 * 1 ½ tbsp kosher salt
 * 12 medium garlic cloves, peeled
 * 1 tbsp pepper
 * 2 tbsp whole dry oregano
 * 2 tbsp fresh thyme
 * 2 tbsp olive oil
 * 2 tbsp white wine vinegar

Procedure

 * 1) Wash the pork shoulder.
 * 2) Skin side down, use a sharp knife to make incisions in different places of the pork shoulder.
 * 3) Grind together the garlic, pepper, oregano, and salt
 * 4) When done grinding, mix in oil and vinegar.
 * 5) Fill the incisions of the pork with the ground mixture. Whatever is left over rub on the outside of the pork.
 * 6) Put away in the refrigerator for 3 days. If you planned to cook it the same day, prepare the pork at least 1 hour ahead of time.
 * 7) Remove the pork shoulder from the refrigerator 2 hours before putting it in the oven.
 * 8) Preheat the oven at 350ºF (180°C) for at least 10 minutes before you begin cooking the pork shoulder.
 * 9) Cook the pork for 3½ hours.
 * 10) Raise the temperature to 375°F (195°C) and cook for 15–30 minutes until the skin is toasted and browned.