Best Pernil Ever

• 9 cloves garlic
• 1 1/2 tablespoons olive oil
• 1 1/2 teaspoons salt
• 1 teaspoon oregano
• 1/2 teaspoon ground black pepper
• 1 (7 pound) skin-on, bone-in pork shoulder (picnic) roast
• 1 (1.5 liter) bottle red table wine

1. Crush garlic into small pieces in a mortar and pestle. Add olive oil, salt, oregano, and black pepper; mash into a paste.
2. Make 12 deep incisions a few inches apart in the roast using a sharp knife. Pack the seasoned garlic paste evenly into the incisions and over the roast.
3. Transfer roast to a large bowl. Pour in red wine, covering roast completely. Cover with plastic wrap and let marinate in the refrigerator, 24 hours.
4. Pour out red wine. Place roast fat-side up in a roasting pan; cover with aluminum foil. Let sit at room temperature, about 30 minutes.
5. Preheat oven to 400 degrees F (200 degrees C).
6. Place roast in the preheated oven; reduce temperature to 300 degrees F (150 degrees C). Bake until slightly pink in the center, about 4 hours.
7. Increase temperature to 400 degrees F (200 degrees C). Uncover roast and continue baking until fat is crispy and an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C), about 1 hour more.
8. Remove from oven and let rest before carving, 20 to 30 minutes.

garlic, olive oil, salt, oregano, ground black pepper, skin, wine

Taken from www.allrecipes.com/recipe/254167/best-pernil-ever/ (may not work)