Puerto Rican Pernil

Peel the fresh garlic cloves by breaking off the cloves, cutting off both ends, and peeling back the skin.

Combine garlic, adobo seasoning, oregano, salt, and olive oil in a blender. Pulse to puree into a lumpy, wet paste, using a spatula to move ingredients around as needed for an even blend.

Turn the pernil skin-side down. Use heavy scissors to make an incision in the skin strip around the shoulder. Peel away the skin, using a knife to cut the fat at the intersection of meat and skin. Repeat on the other side, aiming to remove the skin and fat layer in one piece. Set aside.

Use a small knife to punch holes all over the surface of the pernil, as deep as the knife will go. Turn the pernil over and repeat on the other side. The holes will be used to stuff the spice rub.

Cut cross-hatches into the fat layer of the removed skin, scoring parallel lines about 1-inch apart. Repeat the process, turning the skin 90 degrees, to create 1-inch by 1-inch squares. This helps the skin cook better and render fat.

Generously rub the spice paste over the pernil, pushing it deep into the holes. Rub the remaining paste onto the scored skin, working it into the crevices.

Cover the pernil with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, up to 2-3 days.

Preheat oven to 350°F (175°C). Add about 1 inch of water to the bottom of a roasting pan. Place the marinated pernil in the pan, skin-side up. Cover tightly with heavy-duty aluminum foil, sealing the edges to trap steam.

Roast for 2 hours. Check the water level; add more if less than ½ inch remains. Reseal and return to the oven.

Roast for another 2 hours.

Remove the pernil from the oven. Turn the oven up to 450°F (230°C), preferably using convection. Remove the aluminum foil. Scrape off any foil pieces stuck to the top. Sprinkle a little adobo seasoning onto the skin.

Return the pernil to the oven, uncovered, and roast for 40 minutes.

Check if the skin is crispy by tapping it with a knife; it should be firm with a dull thud. If still flexible, continue cooking, checking every 15 minutes. This may take up to an additional hour.