Pernil (Puerto Rican slow-roasted pork)

Method

1. First, make the adobo mojado. Put 10 of the garlic cloves in a pestle and mortar and grind into a paste. Alternatively, you can finely grate or crush the garlic, then add to a bowl. Add the salt, oregano leaves, oil, black pepper and citrus juices. Mix well, then set aside.
2. Use a sharp knife to carefully detach the rind from the fat on the pork shoulder to create a flap (you can also ask a butcher to do this for you). Pierce lots of small holes into the fat (underneath the flap). Slice the remaining 6 garlic cloves, then push them into the holes as far as they will go, ensuring they aren’t sticking out too much. Put the pork into a large, ovenproof roasting dish and rub the adobo mojado all over, ensuring the entire joint is covered, especially underneath the flap. Leave to marinate for at least 2 hours but ideally overnight in the fridge.
3. Remove the pork from the fridge 1 hour before cooking, to come to room temperature. Heat the oven to 160°C fan/gas 4. Cover the roasting dish tightly with foil to allow the meat to steam, but make sure it isn’t touching the skin, as it may stick. Slow roast the pork for 5-6 hours. It should naturally release its own juices, but check periodically (about every 1 2 hours) to ensure it isn’t too dry. If it is, add a cup of water to the bottom of the roasting dish. Once the meat is tender and falling apart, remove the foil, turn up the oven to 210°C fan/gas 8 and bake for a further 30-45 minutes to allow the skin to crisp into crackling.
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