Puerto Rican Pernil (Slow-Roasted Pork)

Instructions

1. In a mortar and pestle, combine all Marinade ingredients and crush into a thick paste.
2. Wash the Pork and pat it dry with paper towels. Using a sharp knife, carefully peel back the skin (fat cap) from the meat, leaving it attached on one side like a lid.
3. Stab deep holes into the meat of the Pork using a small paring knife.
4. Rub the Marinade paste deep into the holes and all over the meat. Fold the skin back over the meat and rub only salt and a little oil on top of the skin.
5. Place the pork in a large pan, cover with plastic wrap, and refrigerate for at least 4 hours, preferably overnight.
6. Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius).
7. Remove plastic wrap and cover the roasting pan tightly with aluminum foil. Bake for 3 hours.
8. Remove the foil and increase the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius). Roast for another 1 to 2 hours until the internal temperature reaches 185 degrees Fahrenheit and the skin is golden and crispy (cuero).
9. Let the meat rest for 20 minutes before carving.