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Pernil Asado (Roast Pork Shoulder)

From: Saveur
SERVES 8

1 cup fresh orange juice
½ cup red wine vinegar
1/3 cup dark brown sugar
¼ cup kosher salt
¼ cup ground black pepper
2 tbsp. olive oil
2 tbsp. dried oregano
2 tbsp. ground cumin
40 cloves garlic, minced
1 8-lb. bone-in, skin-on pork picnic shoulder

Mix juice, vinegar, sugar, salt, pepper, oil, oregano, cumin, and garlic in a bowl; set marinade aside.

Using a paring knife, cut 1½"-wide, 1"-deep slits all over pork in a roasting pan; pour marinade over pork. Chill, turning pork every few hours, for at least 6 hours.

Heat oven to 325°. Roast pork, basting with marinade every 30 minutes, until an instant-read thermometer inserted into thickest part reads 190°, about 5 hours.

Let rest before serving.