Pernil

• 10 garlic cloves
• 1 teaspoon black pepper
• 2 scallions, chopped
• 2 tablespoons dried oregano
• 3 tablespoons white wine vinegar
• 4 tablespoons salt
• Juice of a large lime
• 1/4 cup extra-virgin olive oil
• 1 6 to 8 pound pork shoulder roast (skin on if you can find it) or fresh ham with skin on

1. Place all ingredients (except the pork shoulder, of course) in a mini food processor and process until smooth.
2. Cut one inch slits on the fat or skin side of the roast, place in a roasting pan and then massage the roast with the marinade, pushing some into the slits you've made. Use all of the marinade over all sides of the roast.
3. Cover the roast tightly with foil and place in the refrigerator for 6 to 24 hours (the longer, the better),
4. When ready to roast, take the pork out of the fridge about 1/2 hour early and pre-heat your oven to 325F. Add one cup of water to the roasting pan and recover the roast.
5. Roast for 3 hours, covered, and then uncover and roast for about 3 hours more or until the meat is soft and juicy, the skin is crisp, and the internal temp is at least 160F.

garlic, black pepper, scallions, oregano, white wine vinegar, salt, lime, extravirgin olive oil, pork shoulder roast

Taken from food52.com/recipes/64404-pernil (may not work)