Pork Shoulder (roasted)

Directions

1. 1
   Place the pork, fat-side up, in a roasting pan fitted with a rack insert, and using a sharp knife, score the surface of the meat with small slits.
2. 2
   Mash the garlic, oregano, salt, and pepper into a paste on a cutting board with the flat side of a knife; place the paste into a bowl and stir in the oil and vinegar.
3. 3
   Rub the garlic paste all over the pork, being sure to get into the incisions so the salt can penetrate the meat and pull out the moisture.
4. 4
   This will help form a crust on the outside when cooked.
5. 5
   Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or overnight.
6. 6
   Allow the meat to sit at room temperature for 30 minutes before cooking.
7. 7
   Preheat the oven to 350 degrees.
8. 8
   Roast the pork for 3 hours, uncovered, until the skin is crispy-brown.
9. 9
   Let the meat rest on a cutting board for 10 minutes before slicing.
10. 10
    Also, prior to slicing, lightly scrape off the very salty crust that has already served its purpose.