Pernil de Cerdo Asado (roasted Pork Loin)

1 (6 pound) pork shoulder
5 teaspoons of salt
5 medium garlic cloves
1/2 teaspoon of powdered pepper
1/2 teaspoon of crushed oregano
3 tablespoons of vegetable oil
1 tablespoon of vinegar

Wash the pork shoulder. With a sharp knife make incisions in different place of the pork shoulder. Put salt in the incisions and on the outside. Rub in the salt.

Grind together the garlic, pepper, oregano, and 1 tablespoon of salt (This is our famous ADOBO. You can also use it on Roasted Chicken Puerto Rico Style). Spread this mix on the outside of the pork.

Mix the vinegar and the remaining oil and spread on the outside of the pork. Then, put it in a covered container and let it marinate in the refrigerator for at least 12 hours.

Remove the pork shoulder from the refrigerator 2 hours before baking it. Pre-heat the oven at 350F for 10 minutes.

Bake the pork shoulder for about 3 1/2 hours.

Then, raise the temperature to 375F and cook for 15 to 30 minutes until the pork skin is golden and toasted. That final process is known in PR as the CUERITO DEL LECHON. Delicious.