Puerto Rican Pork Roast

1 (4 1/2 to 5 pound) bone-in pork shoulder roast
12 medium cloves garlic, peeled and left whole
1 tablespoon dried powdered oregano
1 teaspoon salt, or to taste
1/2 teaspoon freshly-ground black pepper, or to taste
1/4 cup distilled white vinegar or freshly-squeezed lime juice
2 tablespoons olive oil

Rinse pork shoulder under cold running water. Pat it dry with paper towels. Cut shallow slits with a small sharp knife all over the pork shoulder.

Make an adobo, a garlic-spice rub. Pur�e the garlic with the oregano, salt, black pepper and vinegar or lime juice in a food processor or electric blender. Pour in the olive oil and blend well. You can also make the adobo the old-fashioned way by crushing the garlic, oregano and slat and pepper with a mortar and pestle, and then combining the crushed garlic mixture and the vinegar and oil.

Place pork in a shallow roasting pan, then pour the adobo over it. Rub the adobo into the pork with your fingers, forcing it into the slits. Cover the pork with plastic wrap and marinate it in the refrigerator overnight.

Roast the pork at 350 degrees F, basting regularly with pan juices, until tender, about 2 1/2 to 3 hours. Remove the pork from the pan to a carving board and let it rest for 10 minutes before slicing.

Serve the pork hot or warm, with accompaniments of your choice.