Yield: 8 Servings

• 1 head garlic, cloves peeled
• 2 tablespoons plus 1 teaspoon kosher salt, divided
• 1 1/2 tablespoons dried oregano
• 2 tablespoons distilled white vinegar
• 2 tablespoons fresh lime juice
• 1 (7- to 7 1/2-pound) bone-in pork shoulder with skin
• Accompaniment: lime wedges

Mash garlic to a paste with 2 tablespoons kosher salt, then stir in oregano, vinegar, lime juice, and 1 tablespoon pepper. Pat pork dry. Cut a wide pocket at large end of roast to separate skin from fat, leaving skin attached at sides and stopping before roast narrows to bone. Make slits in pork under skin and on all sides, then push some of garlic mixture into slits with your fingers. Rub any remaining garlic mixture over roast (not skin). Wipe skin clean, then rub with remaining teaspoon kosher salt (to help it crisp) and marinate, covered and chilled, at least 6 hours or overnight. Put pork, skin side up, in a roasting pan, discarding marinade, and bring to room temperature, about 1 hour. Meanwhile, preheat oven to 350°F with rack in middle. Cover pork with parchment paper and foil and roast 2 1/2 hours. Remove the foil and parchment, then add 1/2 cup water to pan and roast, uncovered, adding more water when liquid in pan evaporates, until skin is browned and crisp and meat is fork-tender, 2 to 2 1/2 hours more. Transfer to a cutting board or platter, reserving juices in pan, and let stand 30 minutes. Meanwhile, strain off the fat and pour pan juices through a strainer. Add 3/4 cup water to roasting pan and deglaze by boiling over medium-high heat, scraping up brown bits, 1 minute, then add to pan juices along with enough water to bring total to 1 1/2 cups. Cut skin off roast pork. (If skin is not crisp, roast in a shallow baking pan in a 475°F oven until crisp, about 10 minutes.) Cut skin into serving pieces. Pull meat from roast in pieces using a fork. Serve meat with pan juices and pork skin. Chef Rich’s Note: Serve with a red beans and rice, as well as braised greens. Leftovers can be mixed with your favorite bbq sauce for bbq pork sandwiches.

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