Pernil, Puerto Rican Pork Shoulder

cooking.nytimes.com

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subheading: For the Adobo (see Notes):

8 to 9 large garlic cloves, finely minced

3 tablespoons olive oil

5 teaspoons fresh sour orange juice (or equal parts lime and orange juice)

4 teaspoons dried oregano

8 to 9 teaspoons kosher salt

1 teaspoon black pepper

subheading: For the Pork Shoulder:

1 (8- to 9-pound) bone-in, skin-on pork shoulder, preferably with skin covering the entire top layer

1 teaspoon kosher salt

Directions at cooking.nytimes.com

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