Pernil Pot Roast

• 1 pork shoulder, 4 to 7 pounds (or use fresh ham)
• 4 or more garlic cloves, peeled
• 1 large onion, quartered
• 2 T. fresh oregano or 1 T dried
• 1 T. ground cumin
• 1 t. ancho or other mild chili powder
• 1 T. salt
• 2 t. freshly ground pepper
• Olive oil as needed
• 1 T. wine or cider vinegar
• Lime wedge for serving

1. 1. Heat oven to 300 degrees. Score meat's skin with a sharp knife, making a cross-hatch patter. Pulse garlic, onion, oregano, cumin, chili powder, salt and pepper together in a food processor, adding oil in a drizzle and scraping down sides as necessary, until mixture is pasty. (Alternatively, mash ingredients in a mortar and pestle.) Blend in vinegar.
2. 2. Rub this misture well into pork, getting it into every nook and cranny. Put pork in roasting pan and film bottonm with water. Roast pork for several hours (a 4-pound shoulder may be done in 3 hours). Turning every hour or so and adding more water as necessary, until meat is very tender. Finish roasting with the skin side up until crisp, raising heat at end of cooking if necessary.
3. 3. Let meat rest 10 to 15 minutes before cutting it up. Meat should be cut in chunks. Serve with lime.

pork shoulder, garlic, onion, oregano, ground cumin, chili powder, salt, ground pepper, olive oil, wine, serving

Taken from www.epicurious.com/recipes/member/views/pernil-pot-roast-50067745 (may not work)