Pernil+(Puerto+Rican+Pork+Shoulder)

Ingredients Directions
 * 8 lbs picnic pork shoulder
 * 12 minced garlic cloves
 * 1 1/2 teaspoons dried oregano 3 Tb mixed Italian Seasoning
 * 1/2 teaspoon black pepper
 * 3 tablespoons olive oil
 * 3 tablespoons white vinegar
 * 8 teaspoons salt ( or 1 teaspoon of salt per pound of meat if you are using a smaller cut of meat)
 * 1) Wash the pork shoulder.
 * 2) With a sharp knife, make 1 inch deep cuts into the pork.
 * 3) With mortar and pestle crush garlic, oregano and black pepper together. Add olive oil, vinegar and salt. Mix well.
 * 4) Spoon some of the garlic mixture inside the small cuts around the pork, and spread remaining mixture all over the pork.
 * 5) Place pork in an aluminum turkey pan (skin side up); cover with aluminum foil tightly. Refrigerate at least 8 hours. (I have marinated this for as long as two days.).
 * 6) Bake in pre-heated 325 degree Fahrenheit oven for about 5 to 6 hours or 275 degrees for 8-9 hours.
 * 7) Remove aluminum foil and bake at 375 degrees Fahrenheit for another hour or until skin is crisp. Closely watch this so you don't burn the skin (chicharrone).
 * 8) Pork should be well-done and tender.
 * Notes: ** I put it all in the food processor with fresh rosemary, salt, pepper, EVOO, vinegar….cool on a cutting board. Pour drippings and remove fat. Pour juice over shredded meat. Serve on a roll with sautéed broccoli rabe (Garlic and EVOO) and shards of sharp provolone.