Daddy Eddie'S Roast Pork (Pernil), Puerto Rican-Style

• 1/4 cup olive oil
• 3 tablespoons white vinegar
• 10 cloves garlic, or more to taste
• 2 tablespoons dried oregano
• 1 tablespoon salt
• 1 1/2 teaspoons ground black pepper
• 5 pounds pork shoulder, trimmed of excess fat

1. Combine olive oil, vinegar, garlic, oregano, salt, and black pepper in a mortar and pestle; mash into a paste.
2. Make deep slits into the pork with a small knife. Stuff slits with the paste; rub any remaining paste over the pork.
3. Place pork in a plastic roasting bag and put in a roasting pan with a rack. Let marinate in the refrigerator, 8 to 48 hours.
4. Take pork out of the refrigerator, uncover, and bring to room temperature, 1 to 2 hours.
5. Preheat oven to 300 degrees F (150 degrees C).
6. Roast pork skin-side down in the preheated oven until golden brown, about 2 hours. Flip pork and continue roasting, skin-side up, until juices run clear and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 2 to 4 hours more.

olive oil, white vinegar, garlic, oregano, salt, ground black pepper, pork shoulder

Taken from www.allrecipes.com/recipe/254168/daddy-eddies-roast-pork-pernil-puerto-rican-style/ (may not work)