Best Pernil Ever

Assemble all ingredients, ensuring they are fresh and of the highest quality. (5 minutes)

In a mortar, crush the garlic cloves into a fine paste. Gradually incorporate the olive oil, salt, oregano, and black pepper, creating a fragrant and well-blended marinade. (10 minutes)

Using a sharp knife, create approximately 12 deep incisions evenly spaced across the surface of the pork shoulder. Generously pack the prepared garlic paste into each incision and massage the remaining paste all over the roast. (15 minutes)

Transfer the marinated roast to a large, non-reactive bowl or container. Pour the entire bottle of red wine over the roast, ensuring it is fully submerged. Cover tightly with plastic wrap and refrigerate for a minimum of 24 hours, or up to 48 hours, to allow the flavors to deeply penetrate the meat. (5 minutes)

Remove the roast from the refrigerator and discard the red wine marinade. Pat the pork shoulder dry with paper towels. Place the roast, fat-side up, in a roasting pan fitted with a rack. Allow the roast to sit at room temperature for approximately 30 minutes. Preheat your oven to 400 degrees F (200 degrees C). (35 minutes)

Cover the roasting pan tightly with aluminum foil and place it in the preheated oven. Immediately reduce the oven temperature to 300 degrees F (150 degrees C). Bake for approximately 4 hours, or until the internal temperature reaches slightly pink in the center. (4 hours)

Increase the oven temperature back to 400 degrees F (200 degrees C). Remove the aluminum foil and continue baking for approximately 1 hour, or until the skin is deeply golden brown, crispy, and an instant-read thermometer inserted into the thickest part of the roast registers 160 degrees F (71 degrees C). (1 hour)

Remove the Pernil from the oven and let it rest, uncovered, for 20 to 30 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful final product. (30 minutes)

Carve and serve!